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szymon-niemiec • commented on a post 10 months ago
szymon-niemiec • commented on 17 posts 1 year ago
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szymon-niemiec • commented on a post 2 years ago
szymon-niemiec • upvoted an item 2 months ago
szymon-niemiec • upvoted 14 items 10 months ago
Cooking-Rules-Tips-For-AmateursKeep it simple. I see so many young chefs coming into the kitchen fresh out of the classroom going hell for leather to make some strange gels, jellies, dehydrated this and that. Yes it can taste great, but just chill out. Show me if you can make a proper Jus, properly cook a joint of meat, know how to bring the best out of a simple, humble vegetable. Just keep it simple.
Cooking-Rules-Tips-For-AmateursSmell is very similar to taste, and if you're not sure about combining various spices, open the bottles and smell them all together.
Cooking-Rules-Tips-For-AmateursFormer executive sous chef for a 3 star restaurant. I have also ran a bunch smaller kitchens during covid. Get good knifes. I recommend Mercer Renaissance as a starter brand. $40 for the 8in Chefs knives, $23 for the 5in utility knife. Shallots are used extremely often in restaurant kitchens but rarely at home. Use as a substitute for onions for a more mild taste. Heat pans for 1min before using, use less heat when cooking. Rarely will you ever need to go higher than 75%. Taste everything possible. Not just your finished product. Taste the spices, salt, pepper, etc all separately before adding them the first time you use it. A lot of people will buy a new spice then immediately add it to their food ruining it. Knives should be lightly honed before and after each use. Hand wash and dry immediately. Never attempt to catch anything that's falling. Not just knifes, if you drop a napkin your instinctive response should be to take a step back and put your hands up and out of the way. This trains your brain so you never attempt to catch something dangerous. Want to make something more like a restaurant? Odds are you need more salt, sugar, or butter. We don't care if the carrots we serve are worse than eating actual candy, we just want you to come back. Just because you like cooking doesn't mean you will like working at a restaurant. Pay is usually pretty poor unless you work at Michelin star restaurants and it is a hot, high-pressure environment. We lose a lot of people who couldn't handle the pressure of getting yelled at.
Cooking-Rules-Tips-For-AmateursTie. Your. Hair. I've watched so many people cook and half the time they have their hair loose just flying wherever it chooses. God no, just tie it. Please
Cooking-Rules-Tips-For-AmateursNot really a cooking tip, but a law of the kitchen: A falling knife has no handle
Cooking-Rules-Tips-For-AmateursA lot of the time when people add salt to a dish because they think it tastes flat, what it really needs is an acid like lemon juice or vinegar
Cooking-Rules-Tips-For-AmateursStop cooking with extra virgin olive oil; it is not some 'better' version of olive oil. Extra Virgin has an extremely low smoke point, so cooking with it often leads to burnt food and a smoky kitchen. It is intended for dressing and garnishing. Regular olive oil has a much higher smoke point and is meant for cooking. They are not the same.
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