Aussie Chef Curtis Stone Shares Culinary Secrets

What if a famous chef from Australia came home and offered to make dinner?

And 'the starting point for a new TV show kitchen, but with a twist. Chef Curtis Stone makes his debut on American television, ambushes unsuspecting buyers with an offer he can not refuse. Each episode of the series called "cook at home" is shown on Friday at 20:00 a TLC, will travel through the rock covert grocery store when searching for the perfect culinary partners. When he found one, you turn on the charm, offering the shopper at home and prepare gourmet meals for the items in his cart, plus a few tasty extras.

When the participants seem willing to go in this culinary adventure, which will take the stone house and work with its kitchen, or outside the grid to create a delicious dinner. And while Australians are known to "throw the other Barbee" Chef stone is much more likely to share his secrets for cooking Down Under, but at the same time learning to use the average American kitchen.

Here are some of grills available in "take home chef" includes:

• When cooking larger cuts of meat such as roasts, a pile of coals on one side and a place for food for others. This allows for indirect cooking, and to reduce charring.

• Do not use charcoal lighter fluid or briquettes, which have increased the liquid starter incorporated. This leaves an unpleasant taste of smoke.

• Rubs are one of the best things you can add a taste of your meat. These combinations of spices flavor the meat, forming a delicious crust, improve color, and extract moisture from the air while drawing juices inside the meat, marinate the meat itself during cooking.

Chef Curtis Stone began a culinary career at the Savoy Hotel in his hometown of Melbourne, Australia at the age of 18 years European and British chefs taught him, knew the importance of working abroad to increase their experience and expertise . That's why, when it was qualified as a chef, traveled to Europe to experience in Italy, France and Spain, before finally arriving in London.

There was eventually to be a chef is to promote the Quo Vadis, the critically acclaimed, London Department since 1926.

So what is this new U.S. TV as stone on his head? "Someone else's kitchen can be anything, can be fabulous or a complete disaster," he said. "It's the fear of the unknown that makes it so exciting."