How To Be A Better Cook - Expert Kitchen Tips

Each month, the team of ingredient and cookware experts at Sous Chef shares their hard-earned knowledge, from decades in the kitchen.

So, cut through pages of internet searching, to find the real tips, tricks and clever hacks to help you be a better cook - in an instant. All from real people, who cook every day.

This month, we're talking about knife storage, meat temperature probes, pasta dough and mandolines.

Sous Chef's Cooking Experts

At Sous Chef, we test every product we sell. We know what works in the kitchen.

• Ross is our in-house chef, with years of professional cooking under his belt.
• Kristin is our cookware specialist who tests and selects our leading range of kitchen knives, pans and utensils.

Can we help you be a better cook?

If you have a question, simply comment on the blog below, or join one of our monthly LIVE Q&A sessions. These informal conversations are a chance to ask us anything about our products. 

Ask us about techniques, how to get the best from an ingredient, or the best way to store your equipment.

Sign up to our next Customer Q&A

1. What’s the best way to care for kitchen knives?

A sharp knife is safer than a blunt one. To keep yours in top condition:

• Never put it in the dishwasher. Hot water and detergent damage both the blade and handle.
• Use the spine to scrape ingredients. Dragging the sharp edge on a board will dull it faster, and unevenly.
• Store knives properly. A wooden magnetic strip is best. It protects the blade while keeping knives within reach. Knife blocks work too.

Shop: browse all kitchen knives

2. How do I sharpen my knives at home?

Use a pull-through sharpener for quick, easy sharpening. If your knife is very dull, start with a coarse setting, then finish with a fine one.

For better precision, a whetstone gives the sharpest edge. It takes more practice but gives great results. A honing steel helps maintain sharpness between sharpening sessions.

A simple test: if your knife can’t cut through a tomato skin easily, it’s time to sharpen it.

Shop: knife sharpeners and whetstones

3. Can I cook with extra virgin olive oil?

Yes! But only in the right recipes. Extra virgin olive oil has a low smoke point, so it’s not for frying steak or deep-frying. But for gentle cooking, it's great.

• Sweating onions and garlic? Extra virgin olive oil works well.
• Making simmered tomato sauce? A good glug of EVOO will give extra depth.
• Confit fish or tomatoes? Olive oil adds richness and flavour.

For high-heat cooking, use neutral oils like vegetable or rapeseed oil.

Sous Chef Founder Nicola says: "YES! You can cook with Extra Virgin Olive Oil! Choose something with a high oleic acid so it's stable at higher temperatures. But for me, for health AND flavour, I wouldn't choose anything else."

Shop all Extra virgin olive oil 

4. What’s the secret to cooking duck breast perfectly?

• Score the fat in a crisscross pattern—just through the skin, not into the flesh.
• Start in a cold pan. Place the duck breast skin-side down, then heat slowly. This helps the fat render out properly.
• Cook it 75% of the way on the skin side. Pour off excess fat as you go.
• Flip and finish for a few minutes to reach the perfect doneness. Aim for medium-rare to medium.
• Rest for at least 10 minutes before slicing. This keeps the meat juicy.

5. How can I use a siphon gun for foamy sauces?

A siphon gun can create light, airy foams in seconds. Follow these steps:

• For cold foams, use two charges per full siphon and keep it chilled. It will stay pressurised in the fridge for up to a day.
• For hot foams, use a double-walled thermal siphon to keep the temperature steady. Charge just before serving.
• Keep the mixture light. If it’s too thick, the siphon won’t aerate properly.

Great for whipped creams, mousses, and delicate sauces.

Shop: browse cream chargers and siphons here

6. What’s the trick to making perfect fresh pasta?

• Use 00 flour for the best texture. It’s finer than plain flour and makes pasta silky.
• Choose high-quality eggs. They give colour and elasticity.
• Knead for at least 15 minutes. The dough should be smooth and spring back when pressed.
• Rest for an hour before rolling. This relaxes the gluten, stopping it from shrinking.

If making filled pasta, don’t overfill. Too much filling makes it hard to seal.

Shop everything you need to make perfect pasta here

7. How do I balance acidity in my cooking?

Acidity is just as important as salt. It brings out flavour and balances richness.

• For a creamy sauce, add a squeeze of lemon at the end.
• For a rich red wine sauce, reduce a little red wine vinegar early in cooking.
• A salad dressing? A great vinegar makes all the difference. Try sherry or fruit vinegars for more depth.

Shop: explore vinegars and dressing ingredients here

8. What’s the best oil for everyday cooking?

For most cooking, a neutral oil like rapeseed or vegetable oil works well.

For extra flavour, use cold-pressed rapeseed oil. It’s great for salad dressings and making mayonnaise, giving a mild, nutty taste.

And - as mentioned above - olive oil and extra virgin olive oil can be great oils for everyday cooking!

9. How do I make the best sourdough crust?

• Bake longer than you think. Sourdough can stay in the oven for an hour or more.
• Use steam. It keeps the crust soft early on, allowing for a better rise. A cast iron bread pan or a few ice cubes in the oven work well.
• Bake at high heat. 225–250°C gives the best oven spring.

Shop: See everything you need to make sourdough and bread here

10. What’s the safest way to use a mandoline?

• Use a cut-proof glove. Mandolines are sharp—gloves help prevent cuts.
• Go slow at the end. The last bit is where most accidents happen.
• Try a guard. Most, if not all models come with a a safety attachment for holding food.

Shop: browse mandolines and slicers

11. What’s the easiest way to store kitchen knives safely?

• Avoid metal magnetic strips. They can damage the blade over time.
• Use wooden magnetic strips or knife blocks. These protect the edge while keeping knives easily accessible.
• Drawer blade protectors are great if you’re short on counter space.

Shop: Our favourite knife blocks and storage

12. How do I stop ingredients from sticking to my knife?

• Use a sharper knife. A dull blade makes food stick more.
• Wipe the blade between cuts. A quick clean helps keep it clear.
• Slice with a slight forward or backward motion. This reduces drag and sticking.

13. What’s the best way to grate garlic?

If you’re in a rush, skip chopping—use a fine grater or zester. This turns garlic into a paste in seconds, perfect for sauces and marinades.

Shop: Microplane graters

14. Should I use a temperature probe when cooking meat?

Guesswork leads to dry or undercooked meat. A temperature probe takes out the guesswork.

Some probes, like the Meater, even sync with your phone for easy monitoring.

Shop: The pick of food thermometers

15. How do I use verjuice?

Verjuice is a wonderful ingredient - tart, sharp, floral and sweet. You can think of it like a wine for flavouring sauces and marinades, but without the need for 'cooking off' the alcohol. If you're feeling a little more cheffy, it's fabulous to flavour gels on the plate too. At Sous Chef we love using verjuice in summer spritzers too - simply mixed with soda water, ice and perhaps some fresh mint leaves.

Shop: Maggie Beer verjuice