Matty Matheson’s Cooking Q&A: Tips, Tricks, and Fun Facts

Summary

In this Q&A article, professional chef Matty Matheson answers various cooking questions from Twitter users. He gives advice on how to fix a cake that didn’t rise, if you can marinate chicken with pickle brine and buttermilk at the same time, and how to emulsify a sauce. Matty also shares some fascinating food facts and offers some cooking hacks to make your culinary journey more exciting.

How to resurrect a cake that didn’t rise
Can you marinate chicken with pickle brine and buttermilk at the same time?
How to create the perfect sauce emulsion
Tips on frying chicken
Alternative ways to cut a pineapple
The truth about chicken wings and ranch dressing
The benefits of adding butter to wild rice
The advantages of spatchcocking a turkey
Tips and tricks for pizza dipping sauce

Introduction

Cooking is an art, but it’s also a science that requires precision, creativity, and patience. As much as we love to cook and experiment, we sometimes encounter some cooking challenges or have some burning questions. That’s why we turned to culinary expert and TV personality Matty Matheson to get some valuable insights and answers. We compiled a list of Twitter users’ questions, and Matty responded with his signature humor, wisdom, and expertise.

Q&A

How to resurrect a cake that didn’t rise

Matty suggests making sure that you use the right type and amount of leavening agents like baking powder, baking soda, or yeast. He also advises measuring the flour correctly and ensuring that the oven is at the right temperature. If your cake is already baked and hasn’t risen, he recommends cutting it into small pieces and turning it into a trifle dessert with whipped cream and fruit.

Can you marinate chicken with pickle brine and buttermilk at the same time?

Matty approves of combining pickle brine and buttermilk to marinate chicken because it adds flavor and tenderizes the meat. He suggests marinating for 6-24 hours before cooking the chicken.

How to create the perfect sauce emulsion

To emulsify a sauce, Matty suggests using mustard, egg yolks, or any ingredient that contains lecithin. He also advises adding the oil slowly and whisking continuously to prevent separation. If the sauce still separates, he recommends adding a bit of water to bring it back together.

Tips on frying chicken

Matty believes that frying chicken at 300 degrees Fahrenheit for 12-15 minutes is the way to go. He also suggests patting the chicken dry, seasoning it with salt and black pepper, and using cornstarch for the breading to achieve a crispy texture.

Alternative ways to cut a pineapple

Matty advises removing the top and bottom of the pineapple and then slicing along the edges. He also suggests cutting off any eyes or brown spots and making slits across the slices.

The truth about chicken wings and ranch dressing

Matty is not a fan of chicken wings with ranch dressing because he believes that the wings should be tasty enough on their own. He also thinks that blue cheese dressing is a better choice for wings.

The benefits of adding butter to wild rice

Matty suggests adding a bit of butter to wild rice to enhance its flavor and texture. He also jokes about throwing dirty underwear into it, but we suggest not taking that advice seriously.

The advantages of spatchcocking a turkey

Matty thinks that spatchcocking a turkey is a smart idea because it makes it easier to cook the legs and breast evenly. He also suggests seasoning the bird with salt, pepper, and butter for optimal taste.

Tips and tricks for pizza dipping sauce

Matty thinks that making a garlic dipping sauce by blending garlic, sour cream, and mayo is a cheap and delicious alternative to buying it from a pizza place. He also suggests adding dried herbs for extra flavor.

Conclusion

Cooking can be daunting, but with the right guidance, it can be a fun and rewarding experience. Matty Matheson demonstrated his expertise by providing insightful answers to some burning questions. We hope that this Q&A session has been informative and entertaining and that you are inspired to cook and experiment more in the kitchen. Remember, cooking is an adventure, and every mistake is a lesson learned. Keep tweeting your questions to Matty, and who knows? He might answer yours in his next Q&A article.