Tom Hitchcock entered this quail ballotine dish into an international cooking competition. Photo Contributed
Tom Hitchcock entered this quail ballotine dish into an international cooking competition. Photo Contributed

6 top cooking tips from chef Tom Hitchcock

YOUNG chef Tom Hitchcock is ready to take on the world.

The Tannum Sands man has entered the 2016 St Pellegrino Young Chef of the Year competition.

The Noosa Beach House chef has shared his six top tips for the kitchen with us:

1. DETAIL: Attention to detail is important. Every little aspect of a dish counts.

2. TIMING: Take your time. Don't rush a dish. If you need to spend an extra five minutes to get the flavours right, do it.

3. EGGS: I think the best way to cook eggs is to fry them sunny side up. You get the full flavour of the egg yolk. To cook a good fried egg you need a decent amount of olive oil in the pan on a high heat.

4. COOKING STEAK: It's not easy to cook a good steak. The best way I've done it is by cutting it up into 400g portions and placing it in a Cryovac bag. Cook it in a water bath at 58 degrees for two hours.

It should be cooked a perfect medium rare. Then give it a good season of salt and pepper and put it in a pan on the highest temperature possible.

Cook for one minute each side and then rest for five minutes. It'll be the best steak you've ever eaten.

For a barbecue it's important to season it well. Only turn the steak once. For a 400g piece of steak I'd say cook for five minutes each side.

5. FISH: The best way to cook fish is pan seared. I cook it skin side down first until the skin goes nice and crisp. Once it's crisp, take it out of the pan and put into a baking dish.

Place it in the oven for roughly five to eight minutes, depending on the size, to finish it off.

Then throw some butter in a pan and melt it, and leave the fish in the butter for a minute or two.

6. SAUSAGES: When cooking sausages don't prick them. It's important to keep all of that flavour in.



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