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Top 3 Cooking Tips from Chef Lin:
#1: Fresh is always best. “Visit local farmers markets and grab fresh herbs instead of dried herbs. When buying chicken, shrimp and other proteins, read the labels. Look for those that are free of additives, which take away from the natural flavors of the food.”
#2: Invest in the Proper Tools. “I cannot emphasize enough the need for a sharp set of knives. You don’t need the most expensive ones, but don’t buy the cheapest either. Invest in a quality stainless steel knife that is comfortable for your grip that holds the edge very well. Invest in a high-quality steel (sharpener) to hone your knife (not the one that comes with a knife set). Also, never place a high-quality knife in the dishwasher; always wash it by hand.”
#3: Know your recipes by keeping these tips in mind:
- “Remember, mise en place! Gather everything you need before starting.
- Baking is a science and the recipe should be precisely followed.
- When following a recipe for a meal, however, think of it like a road map. Have fun experimenting and put love in your dishes. Cooking should be a creation of your history and experiences.”
Speaking of cooking, here are Lin’s favorite dishes to make:
“Honestly, it depends on my mood. Plicata is a go-to at home, along with anything off the grill. In the winter, you’ll find me creating soups. For my guests, I enjoy making unexpected dishes like tikka masala, braciole or something I know they've never had. I've been on a peri peri chicken kick lately. I also love to cook new things. I love to perfect new dishes with cultural history. Nashville hot chicken is one of those. I was obsessed trying to figure out the one missing ingredient that gives it the layers of flavor that I was looking for.”
And his inspirations are wide-ranging:
"Julia Childs was always on at my grandmother’s house. My grandmother is my true inspiration when it comes to food—she taught me everything about ingredients. Anthony Bourdain, for his honesty in the industry. Marco Pierre White, for his innovation in the ‘80s—nobody was doing what he was. Today, I would say Grant Achatz, for the incredible types of dishes he’s creating."
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