Five super-easy food hacks from Jamie Oliver

Quick fix tips from the celebrity chef, on steak, fries, fish, burgers and more...
Swipe left for Jamie Oliver's top food hacks ->
2016 Getty Images
Swipe left for Jamie Oliver's top food hacks ->
Jamie Oliver on the perfect burger: Chuck gives you the most amazing ratio of fat and meat and flavor. Making your own is simple, scrunch it up, make it into a patty and season it like a steak and cook it.
Jamie Oliver on the perfect burger: Chuck gives you the most amazing ratio of fat and meat and flavor. Making your own is simple, scrunch it up, make it into a patty and season it like a steak and cook it.
Jamie Oliver on perfect French Fries: For Jamie Oliver, the Maris Piper potato is perfect for classic chips. Sunflower oil is very efficient, but if you're after a big flavor hit then beef tallow is incredible. And lastly, it has to be Maldon sea salt. Use a large sturdy pan on a medium to high heat with 8cm of oil in the bottom. Never fill your pan more than half full. If you don't have a thermometer, use a raw chip to test the heat—as it starts to float and fry the temperature should be about 140°C.
Jamie Oliver on perfect French Fries: For Jamie Oliver, the Maris Piper potato is perfect for classic chips. Sunflower oil is very efficient, but if you're after a big flavor hit then beef tallow is incredible. And lastly, it has to be Maldon sea salt. Use a large sturdy pan on a medium to high heat with 8cm of oil in the bottom. Never fill your pan more than half full. If you don't have a thermometer, use a raw chip to test the heat—as it starts to float and fry the temperature should be about 140°C.
Jamie Oliver on the perfect fish: Firstly, always buy from a reputable fishmonger, or trade up to the best quality you can afford. For something a bit more delicate, cook your fish gently in a sauce, or nestled in a pan of rice.
Jamie Oliver on the perfect fish: Firstly, always buy from a reputable fishmonger, or trade up to the best quality you can afford. For something a bit more delicate, cook your fish gently in a sauce, or nestled in a pan of rice.
Jamie Oliver on the perfect Steak: Never cook it from the fridge. Always get it out at least an hour before you cook it, or it'll go tight and tough.
Jamie Oliver on the perfect Steak: Never cook it from the fridge. Always get it out at least an hour before you cook it, or it'll go tight and tough.
Jamie Oliver on the perfect pasta: Making pasta at home is incredibly easy, and so much simpler than many people think. It can take a matter of minutes to get the ingredients together, and the more you practice, the easier it will become.
Jamie Oliver on the perfect pasta: Making pasta at home is incredibly easy, and so much simpler than many people think. It can take a matter of minutes to get the ingredients together, and the more you practice, the easier it will become.
Swipe left for Jamie Oliver's top food hacks ->
Jamie Oliver on the perfect burger: Chuck gives you the most amazing ratio of fat and meat and flavor. Making your own is simple, scrunch it up, make it into a patty and season it like a steak and cook it.
Jamie Oliver on perfect French Fries: For Jamie Oliver, the Maris Piper potato is perfect for classic chips. Sunflower oil is very efficient, but if you're after a big flavor hit then beef tallow is incredible. And lastly, it has to be Maldon sea salt. Use a large sturdy pan on a medium to high heat with 8cm of oil in the bottom. Never fill your pan more than half full. If you don't have a thermometer, use a raw chip to test the heat—as it starts to float and fry the temperature should be about 140°C.
Jamie Oliver on the perfect fish: Firstly, always buy from a reputable fishmonger, or trade up to the best quality you can afford. For something a bit more delicate, cook your fish gently in a sauce, or nestled in a pan of rice.
Jamie Oliver on the perfect Steak: Never cook it from the fridge. Always get it out at least an hour before you cook it, or it'll go tight and tough.
Jamie Oliver on the perfect pasta: Making pasta at home is incredibly easy, and so much simpler than many people think. It can take a matter of minutes to get the ingredients together, and the more you practice, the easier it will become.
22October2017
Esquire UK