Linda Ringlová
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Linda Ringlová • started following a person 5 months ago
Linda Ringlová • upvoted 18 items 5 months ago
Professional-Chefs-Share-Mistakes-We-Are-All-Making
There is a really simple rule when cooking a steak: Leave the steak alone. Stop f*cking with it. Stop poking and prodding and moving it an flipping it around. Let it cook. Let the heat do what it's supposed to do. Get to know your heat source and learn to trust it. Almost everybody I know violates this rule.Professional-Chefs-Share-Mistakes-We-Are-All-Making
There is a really simple rule when cooking a steak: Leave the steak alone. Stop f*cking with it. Stop poking and prodding and moving it an flipping it around. Let it cook. Let the heat do what it's supposed to do. Get to know your heat source and learn to trust it. Almost everybody I know violates this rule.
Professional-Chefs-Share-Mistakes-We-Are-All-Making
Not sanitizing your hands and work area after handling raw meat, especially chicken. Can't count the number of times I've been cooking with friends or family and have to stop them from chopping salad veggies on the same cutting board as raw meat, or running their hands under cold water for a second to 'clean them' before going to grab stuff out of the fridge or drawer or even just going about their day. Same goes for giving your slimy raw-chicken cutting board a quick scrub to wash it using the same sponge you use for everything else. If it's touched raw meat, it needs to be throughly cleaned and sanitized with hot water and either soap (your hands) or bleach (everything else).
Professional-Chefs-Share-Mistakes-We-Are-All-Making
Most people suck at roasting vegetables. Brussel sprouts are the number one f*ck up and most people lose their sh*t when I serve them properly done brussels. Toss with olive oil (more than you think), salt (more than you think), and any other herbs/spices (e.g. curry spices with cauliflower), lay cut side down on a baking sheet, and throw that sh*t into a 200C/400F oven until it's visibly browned. Depending on the veggie (e..g carrots) you'll probably want to turn over to the otherside and continue roasting for a bit. Once they're done you can toss with pepper or fresh/delicate herbs before serving (e.g. mushrooms with tarragon or parsley). Just because it's fork tender and cooked through doesn't mean it's delicious. Yet.
Professional-Chefs-Share-Mistakes-We-Are-All-Making
Never add garlic and onions at the same time. Onions take about 8 minutes to saute and garlic takes about 30 seconds. If you add them together you're gonna have burnt, bitter garlic.
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Linda Ringlová • upvoted an item 8 months ago
Linda Ringlová • upvoted 20 items 1 year ago
Animals, Nature
Blackwater Photographer Captures A Young Octopus With A Transparent Head, And You Can Even See Its Brain
Architecture, Design
22 Times Buildings Were Renovated And Some Say They Now Look Worse Than They Were Before
Design, Interior Design
This Instagram Page Collects Incredible Examples Of Modern Design, And Here Are 50 Of The Very Best Ones
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Linda Ringlová • commented on a post 5 years ago
Linda Ringlová • upvoted 20 items 5 months ago
Art
Artist Burns Wood To Make Extremely Realistic Portraits Of Celebrities And Cultural Icons On Them (41 Pics)
Professional-Chefs-Share-Mistakes-We-Are-All-Making
Not sanitizing your hands and work area after handling raw meat, especially chicken. Can't count the number of times I've been cooking with friends or family and have to stop them from chopping salad veggies on the same cutting board as raw meat, or running their hands under cold water for a second to 'clean them' before going to grab stuff out of the fridge or drawer or even just going about their day. Same goes for giving your slimy raw-chicken cutting board a quick scrub to wash it using the same sponge you use for everything else. If it's touched raw meat, it needs to be throughly cleaned and sanitized with hot water and either soap (your hands) or bleach (everything else).Professional-Chefs-Share-Mistakes-We-Are-All-Making
There is a really simple rule when cooking a steak: Leave the steak alone. Stop f*cking with it. Stop poking and prodding and moving it an flipping it around. Let it cook. Let the heat do what it's supposed to do. Get to know your heat source and learn to trust it. Almost everybody I know violates this rule. Linda Ringlová • is following a person
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