Chef’s Secrets—Revealed!   In Chef’s Secrets , more than 80 renowned chefs share the tricks, timesaving techniques, and kitchen wisdom they’ve learned through years of experience.        •  Steven Raichlen on Building a Three-Zone Fire on a Charcoal Grill      •  Charlie Palmer on Roasting a Perfect Turkey      •  Bruce Aidells on the Secret to Flavorful Pork      •  Gary Guitard on Tempering Chocolate      •  Plus techniques from Sara Moulton, Marcus Samuelsson, Norman Van Aken, Roxanne Klein, James Peterson, Emily Luchetti, and dozens of other top-notch chefs!   Each technique is explained in the chef’s own words, along with a short, revealing interview and a detailed profile of the chef’s accomplishments. With tips stretching from the basics (how to peel ginger with a teaspoon) to the extreme (how to peel a tomato with a blow-torch), Chef’s Secrets is an essential reference for any food lover’s bookshelf! Tricks of the Trade Finally, a book that tells you how to tenderize octopus with wine corks! You don't find that useful? I guess you have a better way of tenderizing octopus. For the rest of us, there's Chef's Secrets: Insider Techniques from Today's Culinary Masters (Quirk), by food writer and former caterer Francine Maroukian. Actually, most pages of this pocket-size book are filled with more prosaic, infinitely more helpful tips, like how to fold a burrito, how to roast a chicken perfectly, how to ripen fruit quickly, and how to boost the flavor of pasta. The people dispensing the advice are renowned chefs among them Charlie Palmer, Roxanne Klein, and Norman Van Aken and following each of the kitchen hints is a short Q&A with them. So now we know: The three foods that Scott Conant, chef at Manhattan's L'Impero, will never get bored with are mortadella (a.k.a. bologna), Skippy extra-chunky peanut butter, and sea urchin - O Magazine Francine Maroukian is a freelance writer whose work frequently appears in Town & Country, Esquire, and Travel + Leisure. TABLE OF CONTENTS Introduction Chapter One—Technique      How to Build a Three-Zone Fire on a Charcoal Grill by Steven Raichlen      How to Make Dredging Neat and Easy by Sara Moulton      How to Slice or Dice with a Vegetable Peeler by Andrew Friedman     How to Detach a Stuck Cheese Wrapper by Max McCalman      How to Peel Ginger with a Teaspoon by Kathy Casey      How to Get a Crispy Pizza Crust and Tender Toppings by Matthew and Todd Birnbaum      How to Make Cappuccino at Home by Jean-Philippe Iberti and Todd Carmichael      How to Make a Flawless Omelet by Lisa Schroeder      How to Fold a Burrito by W. Park Kerr      How to Check a Cure Solution by Marcus Samuelsson      How to Remove the Worms from Morel Mushrooms by Andrew Carthy      How to Do Your Own Stove Top Smoking by Alison Awerbuch Chapter Two—Meat & Poultry      How to Defrost Meat, Poultry, and Game by Jim Galle      How to Barbecue Tender Meat by Robert Pearson      How to Choose Prime Beef by James Cannon      How to Form a Burger Patty by William Bradford Gates      How to Make Pork More Flavorful by Bruce Aidells      How to Carve a Whole Ham by Sharon Meehan      How to Bone a Leg of Lamb by James Botsacos      How to Joint a Chicken by David Waltuck      How to Roast a Chicken—Perfectly by Jimmy Bradley      How to Roast Fowl by Charlie Palmer      How to Ensure a Crisp Roast Duck by John Villa Chapter Three—Fish & Shellfish      How to Deal with a Whole Fish by Gregory Zapantis      How to Remove the Skin from a Salmon Filet by Denis Fitzgerald      How to Sear a Fish in a Stainless Steel Pan by Albert Di Meglio      How to Tap into the Secret Life of Anchovies by Ari Weinzweig      How to Filet an Eel by Andrew Chase      How to Tenderize Octopus with Wine Corks by Michael Cressotti      How to Turn Out Tender Shrimp by Mark Filippo      How to Sprinkle in Shrimp Flavor by Joe Jack      How to Achieve Sand-Free Clams by Paul Wade      How to Fire-Roast Oysters by Cory Schreiber      How to Tenderize a Lobster by Bradford Thompson      How to Shell a Cooked Lobster by Mark Gaier and Clark Frasier Chapter Four—Produce      How to Keep Cooked Green Vegetables Crisp and Colorful by Eric Torralba      How to Crisp Tender Greens by Douglas Katz      How to Use Beets to Make a Beurre Rouge by Ken Vedrinski      How to Improve the Consistency of a Tomato by Joël Antunes      How to Peel a Tomato with a Blowtorch by J. Bryce Whittlesey      How to Peel Tiny Pear Tomatoes by Chris Quintile      How to Dry Tomatoes in a Convection Oven by Dick Erath      How to Peel and Pit an Avocado by Roberto Santibañez      How to Quickly Ripen Fruit by Ryan Hughes      How to Peel a Peach by David Carmichael      How to Care for Strawberries by Emily Luchetti      How to Get Coconut Water Out of a Baby Coconut by Roxanne Klein Chapter Five—Rice, Beans, & Pasta      How to Boost the Flavor of Pasta by Scott Conant      How to Make