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Don’t tell me the pandemic hasn’t sparked the inner Gordon Ramsay inside of you. I, someone who’s not particularly renowned for their cooking abilities, have tried making at least two things from scratch, a marble cake and quiche Lorraine. Don’t ask me how it went but the fact that there’s no photographic evidence remaining speaks volumes.
I wonder how different my baby steps in cooking would have been if I'd known some know-how things, like working the oven or chopping those shallots. But thankfully, the dear chefs of Reddit have gathered for one noble purpose—to help us, miserable souls, to feel confident in the kitchen. And not just nibbling on the fresh cuts of a dish in process, but actually being in the middle of the whole cooking action.
So when someone asked “what’s one rule of cooking amateurs need to know?” the answers flooded in with some of the most useful, relatable and ‘where was I before’ tips and tricks. Get your notebooks ready and scroll down to see some really good advice.
This post may include affiliate links.
#1
(home cook)
Cooking recipe is a suggestion, baking recipe is an instruction.
Lord Mysticlaw 4 years ago
This one is good to remember, especially for beginners... the people I've seen who think they can just leave stuff out when they're baking and then they don't understand why it doesn't work 🤦🏻♀️ Baking is science.
SumoNinja 4 years ago
This. In baking you are relying on very specific chemical reactions to achieve it. You also can't taste it part way through and decide to add a little more salt or whatever.
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Chris Kane 4 years ago
Not entirely true, home baker here, with experience you can just tell by the way the dough feels.
Sam Yobado 4 years ago
I bake, and I agree with knowing dough. I don't even know the measurements of some ingredients anymore because I tinker to get it how my family likes it and now I just know how it feels.
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Rissie 4 years ago
But when you get the science, the instructions become suggestions too. As long as you know what binds, rises, keeps moisture locked in and what the effects are of using more or less of an ingredient. It just asks for more experience. Cooking can be forked up pretty badly too.
Harold Summer 4 years ago
Right on. If you truly understand what is happening, both baking and cooking become more intuitive.
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Becky Samuel 4 years ago
Only if you're *very* experienced and if the outcome isn't important.
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Annamagelic 4 years ago
If you know what you are doing you can certainly modify baking recipes. Make it exactly like the recipe the first time, then feel free to experiment and see what happens, best to start small thought. Many "failures" are still reasonably tasty even if they don't look right.
KatHat 4 years ago
There's some truth to this, but it's also frustrates me a little, because it's statements like this that make people unwilling or even afraid to bake. For a long while, I was one of those people. Oh, I can't make bread; it's so hard; I'll get it wrong; it uses yeast; everyone says it's a science, I'll be bad at it... when I FINALLY tried I was actually good at it, and found that most bread recipes are far more flexible than people were indicating. Yes, some other baking recipes need to be followed more exactly but we should be encouraging people to try; there's a wide range of acceptable outcomes and more cooking is a GOOD THING. Thank you for coming to my TED Talk :)
Marika Miettinen 4 years ago
But when you know the theory and practise, you can start changing and developing baking recipes too. -ex chef
Vicky Zar 4 years ago
Weeeell..... I love baking and I always experiment. With good outcomes I might add. You just have to know what you can and cannot do. For example: exchanging chocolate chunks with nuts should be fine while exchanging baking powder for baking soda might not work if you don't have the right ingredients. Plus, you cannot exchange it 1:1
Chodz 4 years ago
As a chef this is one of my biggest pet peeves because it´s plain wrong. It comes from watching too many cooking shows with chefs hammering on consistency in a restaurant. In a professional food environment this is a necessity to ensure consistent results for the customer and between different chefs making a preparation. In home baking you can f**k around with recipes as much as you want and still get great results depending on personal preference. Not even baking is set in stone.
Nikki Sevven 4 years ago
I don't completely agree. It largely depends on the skill and experience of the cook.
While most of us only experience the joys of cooking in the comfort of our homes, for some, it’s something they do for a living. As you probably have seen on Gordon Ramsay’s TV shows, the restaurant industry is one hell of an industry where drama can fire up any moment. So we reached out to a Redditor IndigoHatter, who is an avid member of the r/Cooking subreddit, and they shared some very interesting insights about cooking, cooks, restaurants and all the misconceptions that we have about them.
RELATED:
#2
If a recipe says 2 gloves of garlic it means 5
An Co 4 years ago
If the recipe says gloves of garlic, just ignore it and use cloves of garlic.
RandomX123 4 years ago
Every other Bikini Bottom citizen in Glove World at that moment:
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Ahimsa Soul 4 years ago
Depends on how you use them. The finer it's chopped the stronger it will taste.
#3
Stop 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.
Eleni Aggeliki 4 years ago
You can do just about everything with olive oil, be it extra virgin or not. You need to know how to treat it. People from Mediterranean countries can attest to this.
Al Christensen 4 years ago
But olive oil isn't some magical ultimate oil. There are many other oils out there that are better for various purposes. Some even (prepare for the blasphemy) taste better.
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tiari 4 years ago (edited)
This is bullshit. You can cook with extra virgin olive oil just fine. You just shouldn't use it for frying at high temperatures or deep frying.
Annamagelic 4 years ago
As long as you are cooking at low temps it works, but you are still wasting your money on "extra virgin" unnecessarily.
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De Gueb 4 years ago
also it can produce cancerogens. If you want to deep fry chips etc use sunflower oil.
troufaki13 4 years ago
I don't cook with olive oil because for me it makes the food feel and taste heavier. I prefer to use it raw.
Luka Severkar 4 years ago
Extra virgin olive oil’s smoke point is somewhere around 374–405°F (190–207°C). This makes it a good choice for most cooking methods.
Dash Blue 4 years ago
After reading this I went to Amazon to order regular olive oil. I have always bought extra virgin, just because….Well, just because. My god! Everything is Extra Virgin. Internet searches brought up Best lists filled with Extra Virgin olive oils. And so on.
Tristan J 4 years ago
Don't! Use oils with high smoke points for high temperature cooking. Peanut oil, grapeseed oil, rice bran oil, sunflower oil are all options. Keep olive oil for dishes that rely on its flavour, or as a finishing oil or dip.
Load More Replies...Whoever has mastered a carrot cake at home and won the hearts of their family members shouldn’t expect to become an award-winning chef. “People think if they are great cooks at home, they'll be great cooks in the kitchen. Similarly, people think that great restaurant cooks are also great home cooks,” IndigoHatter said, adding that it’s not true.
“The skills do have some overlap, but working in a restaurant means making the same thing over and over, so you're more like an assembly worker. Cooks are taught how to cook something, but this doesn't mean they have the skill to make that same thing at home.”
#4
Clean as you go! Done with the cutting board? Wash it or put it away before you move on to the next step. A clean kitchen makes your life way easier.
Mihai Mara 4 years ago
Me: "I fully agree with this!" My kitchen: "then why do I look like this? Why am I not clean and tidy?"
Martha Meyer 4 years ago
My kitchen would like to join yours in this complaint.
Load More Replies... WilvanderHeijden 4 years ago
But don't be like one of my friends who was so busy cleaning that she forgot that she was cooking... Clean kitchen, burned dinner.
Eslamala 4 years ago
This is mandatory when cooking for a group of people, especially. Not only do you need the space to work, but it's also depressing to have all those dirty stuff lying around.
Auntriarch 4 years ago
Ah there you are, I was expecting some input from you on the olive oil question
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GirlFriday 4 years ago
YES. This was one of five basic rules of cooking I was taught by grandmother umpteen years ago.
Gabby M 4 years ago
Gasp...you mean tictwat didn't invent every hack out there?!!!?!!!
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#5
A 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
Aahzmandus Pervect 4 years ago
Without the answer to this question, this advice is useless.
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Night Owl 4 years ago (edited)
LOL Wrong kind of acid (or the right one ... you do you)
Load More Replies... Monika Lachova 4 years ago
Yes, learned this one from my mother in law and it really works. Just be careful about the amount. Lemon juice is safer, because it's less acidic than vinegar.
Gabby M 4 years ago
HEY some guy on Tictwat says to use TONGS to squeeze lemons. Just sayin! lol
Lynne Harbison 4 years ago
If something is too hot and spicy, squeeze lime juice over...advice from an Asian chef and it works.
Brenda Swann 4 years ago
Taste, think it needs salt, try a squeeze of lemon …. Still think something is missing, only then try salt flakes or fresh ground salt CAREFULLY.
#6
When a dish calls for a certain amount of wine, it is recommended to consume an equal amount of wine whilst cooking said dish
Dave P 4 years ago
Also never use "cooking wine" which are more vinegar than wine. If you can't drink the wine and say "not bad", then dont cook with it.
Philly Bob Squires 4 years ago
Absolutely! And... cooking wines often have more salt. If I can't drink it, I won't cook with it.
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troufaki13 4 years ago
I don't like drinking but I do love cooking. So it's a no for me on this one :)
K Tigress 4 years ago
Substitute it with broth or some kind of fruit juice. Yeah I hate alcohol too. Personal reasons.
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Eric Mac Fadden 4 years ago
Not when cooking pasta, maybe (MAYBE) it could be weird...
Load More Replies...According to them, the real trick for the cooks is to practice making things correctly when they’re not busy, “so that when you are busy, you execute it without thinking.” Moreover, “While you're busy, you may realize some hacks you can do to make things easier (usually through frustration)... and then you go back and forth between busy and slow days and hone your practice,” IndigoHatter explained.
#7
Not really a cooking tip, but a law of the kitchen: A falling knife has no handle
beastmachine. 4 years ago
Correct me if I am wrong but when I drop some a knife or a tool I just jump backwards to make sure it doesn't land on my feet. Don't know if this is the correct way, never been injured so far.
Bobert Robertson 4 years ago
my natural instinct when I drop something is to try and soften it's landing with my foot. Thankfully I haven't dropped a knife, yet
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Treessimontrees 4 years ago
As my old man said, "cheating wives and falling knives - let 'em go".
Vicky Z 4 years ago
However sometimes it's just a reflex and you cannot help it!
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Susan Bosse 4 years ago
Where was this advise a week ago? I have 5 stitches in my right pinkie right now!!! I saw something falling out of the corner of my eye and tried to catch it. Yeah. It was a brand new santoku knife. Two hours and five stitches later...yeah. I could have used this advise. Hahahaha
Nevits Yibble 4 years ago
Kitchen knife sets are a ridiculous waste of money, and a sign of a true amateur. Any experienced cook knows you only need 3-4 specific types of knives for everything. I use my chef's knife 95% of the time in the kitchen. As much as I love German forged knives, for years I've favored Japanese knives. And ditch the silly wood block - get a proper magnetic strip.
MH3 4 years ago
That wood block thingy takes up counter space and gets dusty.
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Teresa Caldwell 4 years ago
Remember, the farthest it can fall is on the floor. Don't catch it, jump back.
Andrew Finfrock 4 years ago
Also applies to Cling Wrap/Foil Boxes. When it's falling, every edge is serrated.
#8
Hot metal looks the same as cold metal.
PattonPawter 4 years ago
This is true in chemistry, hot glass looks the same as cold glass and we’re told to treat all glass as if it’s hot.
Barbara L Bristow 4 years ago
Also, don't try to pick up a hot pan with a wet towel or hot pad.
Scott Rackley 4 years ago
I'd rather touch a hot pan without a wet towel than with one
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Mark Kelly 4 years ago
Never put anything on the stove you don’t want to heat up no matter what.
#9
When you grab a pair of tongs, click them a few times to make sure they are tongs
Troux 4 years ago
It's a joke - our natural fidgety instinct is to pick them up and *clickclickclick*, therefore it must always be done. Kinda of like when you see horses, you have to say 'horses.'
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humdrum 4 years ago
Carcinization: Why everything eventually becomes a crab https://www.popsci.com/story/animals/why-everything-becomes-crab-meme-carcinization/
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Vicky Z 4 years ago (edited)
One time I clicked and it was a big spoon! And then i clicked and the lights turned off! And then i clicked and i magically disappeared! Someone click tongs to bring me back please
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G 4 years ago
It's a joke. People have a tendency to pick up tongs and automatically click them a couple times
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G 4 years ago
It's a joke. People have a tendency to pick up tongs and automatically click them a couple times
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And when it comes to the food in restaurants, it's not always made from scratch like you do it at home. In fact, most things you order in a restaurant are prepped or par-cooked beforehand, depending on the dish and expected pick-up time. “For example, if you order chicken alfredo, the pasta is pre-cooked, as well as the sauce. When the cooks start your order, they will likely begin cooking your chicken and slowly heating up some sauce (unless they're Olive Garden and sell it by the bucket, in which case it's already hot and held like a soup), and heat your pasta in the hot water (only for a minute), before assembling it together.”
#10
The amount of garlic flavor is dependent on WHEN you add the garlic. Add it early for light flavor, add it late for bold flavor.
Mihai Mara 4 years ago
or just do like I do: I add the garlic early. Then add it late. Than put some more garlic in the plate, while serving the food. There's no such thing as too much garlic.
Gabby M 4 years ago
Something I didn't know....when I would read a recipe and in the instructions they would have you add salt, pepper or what have you (salt mainly) at different times throughout the cooking process there was a reason. I can't remember what it was exactly but it did make sense as I recall.
Jo Johannsen 4 years ago
You can stovetop roast it in a heavy bottomed saucepan with a tight lid, on lowest heat and stir often.
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Brandy Grote 4 years ago
But do NOT saute garlic for more than about a minute! After that, it becomes bitter.
Dave P 4 years ago
actually the strength the of garlic flavor depends on the size how you cut it. The smaller the chop, the more intense the garlic. If you meet moutfeel of the first bite of garlic, then adding later is better, but you get more garlic flavor when you add earlier. This guy is not a pro who suggested this.
#11
Tie. 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
Leo Domitrix 4 years ago
This isn't just so you don't get hair in food. If you have an open flame in your kitchen, untied hair is an invitation to open flames on your *head*.
Týna Ef 4 years ago
And take down your rings! I hate when i watch cooking show and woman kneads dough with hands full of rings. I'm totally ok with bare hands but ring make it gross for me somehow.
Grace and Lucy 4 years ago
I was going to say the same ! Rings harbor dirt and germs and people on cooking shows should know better. I can't imagine that kneading a meat loaf is good for precious stones either.
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Lena Flising 4 years ago
This! I don't know how many times we've said when watching Masterchef or Junior Masterchef, "KEEP YOUR HAIR AWAY FROM THE FOOD!". (We know the TV can't hear us, we just want to get the frustration out.)
J.Allan 4 years ago
Why kitchen staff and anyone handling and preparing food should wear a hair net and or hat !
Pamela Scott 4 years ago
Also wash your hands, and for goodness sake longer than 20 seconds please!!!! The time used to be a minimum of 45 seconds what idiot decided since we are in a pandemic let's drop it to 20 seconds. Most people haven't even gotten the soap of most of their hands in 20 seconds let alone rubbed the soap around.
Doris Bennett 4 years ago
I run a damp comb through my short hair before entering the kitchen. Learned that from my parents ... they were chefs in their own restaurant. They wore caps... I served.
Lynne Harbison 4 years ago
Or lick your fingers then put them back into the food. Seen this many times on cooking programmes. Jamie Oliver does it often. Ugh!
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Pheebs 4 years ago
Nope. I have a guy friend who never ties his hair back, and he sheds like crazy. Picks on women with long hair for shedding, but the areas of his house he spends the most time in all have a layer of hair on everything - and he lives alone, so no one else to blame.
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#12
Former 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.
Miss Cris 4 years ago (edited)
I like this. Real tips. For example, all cookers say "use good knifes" but here they say whixh and the price, and it's buyable. And honest!!! Thank you!
Troux 4 years ago
The second to last part is accurate. I used to work in an Italian restaurant and butter was the #1 ingredient in everything. Roughly 4x the amount that the at-home recipe would call for.
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Troux 4 years ago
Yeah that part was weirdly unaware. "Our staff are unhappy about working with absolute bastards. What advice can I yell at them?"
Load More Replies... Rissie 4 years ago
I doubt that I am the only one that can differentiate between a napkin and a knife... Maybe I'm just an expert and have mastered the second step of not grabbing sharp and hot things after I drop them. Which I do. A lot. Step back super fast when hot water is involved. Catch glass pots before they actually fall. Fly through my house when I see a child with a sharp object. Is it a shmir, is it plane, it's Super Klutz! Yes. I think I'm funny now and will let myself out.
Herewegoagain 4 years ago
Don't attempt to catch falling glassware, it could shatter in your hands. I'm talking from experience.
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David Dena Wiseman 4 years ago
The pressure of getting yelled at, you mean cant handle being verbally abused
John C 4 years ago
Exactly. So don't think you can hold a job in food service, cause it's ubiquitous.
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Kate 4 years ago
Seriously, if it's falling, HANDS UP. Friend of mine fumbled a bowl, and successfully caught it... whilst slamming it against the cabinet. Bowl shattered, sliced into her hand, severing the tendon of her fourth finger. Took over an hour for the surgeon to reattach it. Do not catch anything falling in the kitchen.
Grumble O'Pug 4 years ago
So true. And remember: stainless won't keep an edge and is hard to put one on, so bung out cheap knives.
Jaclyn Levy 4 years ago
Just ordered a new Mercer Renaissance knife! Thank you SO MUCH for this practical advice!
Mike Loux 4 years ago
This is nice and comprehensive. And if you buy decent knives and treat them well, they will last almost forever. We splurged on some Wusthof Trident Chef's knives back in 1999. Still got 'em.
Marlowe Fitzpatrik 4 years ago
The "still got them"-thing is sadly not a measure. We still have knives from the 80s. Still shitty knives, but we just don't like throwing stuff out. (And nobody wanted them during the yard-sale) But we do have good knives and - most importantly! - a good sharpener. They get used a lot - they others just take up space in our basement
Load More Replies...The Redditor also said that one of the easiest ways to make food taste great is to make it look great. “The first thing you eat with is your eyes, ears, and nose before it ever gets to your mouth. One of the easiest ways to do this is use contrasting colors... it's why so many dishes are sprinkled with parsley!”
They continued: “As for actual flavor... salt, chicken stock, and butter are your main culprits for deliciousness... and sometimes sugar, depending on what we're talking about.”
#13
The secret that I was never taught growing up but has made such a huge difference in my cooking is thoroughly drying meat, fish, and veg with paper towel before cooking. My mom’s cooking was always too watery, not crispy or caramelized, because she missed this step, and to be fair, it isn’t mentioned in most recipes.
Jo Davies 4 years ago
A clean kitchen towel. Reusable/washable so better for the environment and the pocket. I have a small box I keep on my food prep counter just for food, never used to clean.
Suzi Gauthier 4 years ago
I caramelize almost everything. My older coworker cracked me up though when she asked if I used caramel to caramelize something.
Hey! 1 year ago
I have a hard time dryer my nuPasta; they are always wet when I mix them with my sauce. So last time I put them in the skillet and it helped. nuPasta-Ko...c129ad.jpg 
#14
You can always add, but you cannot take away.
Delano Mighty 4 years ago
Not entirely true - you can add a slice of bread or potato to a stew to soak up some salt. Admittedly, it doesn't work for all applications.
Randy Klefbeck 4 years ago
Although, if food while cooking you find is too spicy, a potato can be added to lower the heat, of the spice, and then removed before it gets mushy.
#15
Keep 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.
Kirsten Kerkhof 4 years ago
I hate 'foam' of anything. To me it doesn't look fancy, it looks like you spat on my plate.
Honu 4 years ago
I'm not completely against modernist techniques. There was a bit of irrational exuberance for them a decade ago, I think, when Modernist Cuisine was published. People were jelling, and foaming anything they could get their hands on for awhile there. Now, it seems people have chilled out and they're more thoughtful about it. I'm a firm believer in the right tool for the job. If there's something where the modernist technique will really shine, use it. If you just want to play with your new toy, think again. Still, I think having a grounding in the proper traditional techniques is necessary to have that perspective, and just to make some tasty food. I think it was Picasso that said "Learn the rules like a pro, so you can break them like an artist."
Lynne Harbison 4 years ago
And know how to poach an egg! Had many eggs Bennie sent back because not cooked with raw white running on the plate. Turns my stomach.
Lynne Harbison 4 years ago
And make sure the frozen spinach is thawed out and warm. Actually had a frozen lump with my eggs Bennie...cook forgot!
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Chris Sprucefield 4 years ago
... and in general, keep to max 5 main ingredients for a good dish, sauce, ,,, If you go beyond this, things starts to taste average. The max 5 rules lets you have the distinctiveness of the ingredients come through, making for a more varied and interesting sensation, as you can still identify what's in there. Use one or 2 as the main, and the rest as spicing. pick what you want to shine through, like potato and carrot mash...
And when it comes to the actual term ‘chef’ that so many of us use, Indigohatter said that it’s not true of every cook. They explained: "'Chef' is French for 'chief,' which stems from the brigade de cuisine, created several hundred years ago. It's largely been deviated from these days, but the spirit and structure still holds true. The original brigade structure is something to marvel over, and some restaurants supposedly use structures like this still... but in my local fine-dining restaurant experience, it's usually just a handful of positions, and even some of these may not be present, depending on how the kitchen is structured.”
“Chef, Sous Chef, Chef de Garde-Manger (tends to be salads and desserts), KM (Kitchen Manager), Line Lead, Cooks. These are the only positions I've ever seen in a restaurant,” they said.
#16
Smell is very similar to taste, and if you're not sure about combining various spices, open the bottles and smell them all together.
Serial pacifist 4 years ago
Frankly, I don't trust my smelling potential, and the taste range varies on several levels. You can't exactly smell acidic, hot, sweet, tangy...
Caro Caro 4 years ago
This is specifically for spices. Open cinnamon and 5-star together and sniff !!!!
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Jess Thompson 4 years ago (edited)
Lol I thought I was the only one who did this, my family would ask what the hell I was doing sniffing five spices in my hands at the same time, I was all, “imagining their potential union, obvs.” 😂
Leo Domitrix 4 years ago
THIS. My grat-grandma taught me this when I was a little child. If the smells don't go together, the tastes don't.
#17
Not a chef, but no sharps left in the sink
Troux 4 years ago
I see a can and four bottles left in that sink. That would upset me more than a knife.
Honu 4 years ago
Any dishes in the sink annoys me, since I was taught to put them to the side rather than blocking the sink. I might find the bottles annoying if they should just be in the recycling. Some people home brew and reuse them. Those bottles have no labels, so that might be the case here.
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Honu 4 years ago
I know some people were raised that it's rude not to put your dirty dishes in the sink and they get annoyed when people don't. I was raised the opposite, that it was rude to put your dishes in there keeping other people from using the sink. I was always taught to stage them NEXT to the sink. Scrape them and stack them so they don't take up too much room. It also avoids the issue of having knives in the sink.
Eucritta 4 years ago
It's also a lot easier on the dishes, and they can be scraped into compost or trash rather than down the drain. Which, if you don't have a sink garbage disposal, can be an Issue.
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Kris Vandenberghe 4 years ago
Never fill the sink that way, now you can't actually use it anymore.
Pamela Morrison 4 years ago
I'm so glad I took Home Economics, back in the 60's. Safety issues, glass first and out of the way, never leave/wash sharp knives or wooden spoons in hot water, and so on.
#18
Cooking is art, baking is science.
Sky Render 4 years ago
To me, both are science AND art. There's so much more that goes into good cooking than just throwing ingredients together and hoping for the best. Genius concoctions like bechamel and sodium citrate cheese sauce wouldn't exist if there wasn't science that goes into cooking, and brilliant discoveries like chocolate chip cookies wouldn't exist if people hadn't tried to get a bit artistic with their baking.
Venetia Featherstone-Witty 4 years ago
Agreed - both cooking and baking are an art, but baking is precise (measurements of key ingredients) as well as being an art (decorating a cake for instance) I think part of the art of cooking is being creative with herbs and spices and other ingredients. I use recipes for inspiration or guidance and then adapt them to my tastes or those of my clients (I was a former private chef). Do not be afraid to experiment, because sometimes the dishes will be amazing! I have made what I thought were mistakes and the dish came out better for it!
Load More Replies... Leo Domitrix 4 years ago
Both are based in science, but you can definitely tweak cooking with fewer risks of disaster. Baking is.... once it goes in, that's it. You can't stop, rinse it, and re-think.
athornedrose 4 years ago
yes and no. i always like to adjust things based on the humidity or condition of things where i live on that particular day. baking is a science, when all else is equal. it being extremely humid, i need to add a little more flour to my dough to get the right consistency. sometimes, your fruit is a little under or over ripe and you need to adjust what you're adding. science doesn't mean never changing, it just means it needs the same conditions each time.
If you still wish to become a good chef one day, there are a set of key skills you wish to strengthen. “To become a good cook, you need to be a hard and fast worker, you need to be clean and organized (this is so important), and you need to be capable of splitting your attention all over the place without losing focus on any of it,” Indigohatter said.
They continued: “You need good knife skills, and you need great discipline (always use a towel to hold a pan handle, because when you're cooking that much, that fast, there's a chance one of the pan handles is hot, and you don't want to drop it).”
“Most importantly, though, you need to be able to follow directions, know how to ask the right questions, and know when and what you can put in your own personal creative spin on things, vs when you need to follow directions to the letter,” they concluded.
#19
This one's kind of common sense, but hotter doesn't mean faster - turning your burners up to 10 for everything will just lead to smoke and half-cooked food with a burned exterior.
Samantha Lomb 4 years ago
Oh how I wish my mom knew this! She loved to cook things on volcanic heat and we would end up with things like French toast that was black on the outside and full of raw egg on the inside. Often my father would look at whatever monstrosity she made and would say "Quick kids, get in the car I got $20, we are going to McDonalds" and we would cheer. Eventually we banned mom from making eggs at all. Dad made the best eggs and really good, golden brown, thoroughly cooked French toast. ( and before anyone asks the reason he didn't cook more is because in the lawn care season - March to Sept- dad often didn't get home till 7 pm and then still had to clean up and get ready for the next day. In the winter he was the main cook.)
Daniel (ShadowDrakken) 4 years ago
If you're the kind of person who can only cook on high, switch to stir fry and stop cooking other food XD
Pamela Scott 4 years ago
Took me a long time to learn this. Be careful about people who give you recipes too. My Hubby kept having me ask his Great cook of a sister for recipes. She always had me adding any and all high sugar ingredients right at the start and the food would burn way before the long cook time was done. Had a lady at work give me a recipe and noticed she said to add the sugar at the end and that was when I never trusted Sis in laws recipes ever again, well honestly never trusted her at all!
Harold Houfek 4 years ago
Where electric stoves drive me nuts for temperature control. Click on, click off, click on click off
#20
Not a prof chef- Mashed potatoes… NOT blended potatoes. Don’t ever put potatoes in the blender, it will turn into glue
For anyone wondering the science behind it: potatoes contain a lot of starch. Mashing cooked potatoes gently by hand or with a ricer leaves most of the starch molecules intact. The butter and dairy you add to the mashed potatoes are able to coat each individual particle, making the potatoes creamy.
Aunt Messy 4 years ago
Different varieties of potatoes cook differently and are better in different things. This is worth looking up.
Kim Lorton 4 years ago
Yes! I prefer gold and red bliss and little honey fold nibblers to roast! You can eat the skins. Russet make great mashed like gold and I will mix them. Need to try different ones . Purple potatoes are super good cut in half and roasted in the oven with salt and spices.
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Simone Mejlsing 4 years ago
Use a hand mixer instead of a blender, add a bit of butter and milk, makes it fluffy and smooth with no lumps.
LOttawa 4 years ago
Depends on the type of potatoes. In my experience, yellow potatoes will turn to glue with a hand mixer but not russet potatoes.
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Ozacoter 4 years ago (edited)
Not everybody has the privilege of being strong enough to smash potatoes. I need to blend them in the food processor because I cant smash them anymore.
Ellie Rosser 4 years ago
A hand beater (like you mix cake with) will work much better than the blender. Lets you control the speed and move it around so no one part gets pulped like what happens in the bottom of a blender. Easier than a ricer if you have sore hands like I do.
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Tami 4 years ago
Me too. I suppose that does make them gluey compared to mashed, but I like them both ways!
Load More Replies... Brandy Grote 4 years ago
Why makes mash in a blender??? If you can't mash cooked taters, use instant flakes. The ONLY ingredient in them is potatoes, and you just need to be able to measure and stir.
AnnaBanana 4 years ago
Look up Guillaume Brahimi's 'Paris Mash'. It's a lot of work, but I swear it's potato heaven!
Pungent Sauce 4 years ago
Unless you’re making whipped potatoes for piping, but that’s also equal parts potatoes, butter and heavy cream. So good.
Diana Pahule 4 years ago
I discovered the potato and blender thing in my mid twenties when I got my first blender and my boyfriend insisted on whipped potatoes with NO LUMPS.
#21
Sharp knives are less dangerous than dull knives.
BlackestDawn 4 years ago
And also a cleaner cut (as in less cells impacted) that will heal faster.
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Simon Murray 4 years ago
Also if you know a knife is scary sharp you respect it more. If it's dull you are generally less worried. I used to he a traffic engineer and we used this as analogy for why accidents happen on straight roads, you think there's less risk so you give it less care, on a winding road you expect danger
Maple Chan 4 years ago
I have been trying hard to drill that idea into my mom's head...problem- she loves dull knives; hence why I always slice tomatoes for sandwiches.
Lynn Morello 4 years ago
A sharp knife caused my son to get 6 stitched in his hand. A dull knife would not have gone right through.
Earl Grey 4 years ago
A dull blade will require more pressure and force to cut or slice and is therefore more difficult to control and more likely to slip. A dull knife is more likely to cause injury than a properly sharpened one for that reason. Keep your knives sharpened, but dull or sharp, you still need to handle knives carefully and correctly and pay attention to what you’re doing.
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Nika Strokappe 4 years ago
Yes! Only downside is that you do not always (immediately) feel it when you cut yourself. Where is that blood coming from? Ow...
#22
Never fry, saute etc nude.
Concept-Peter Roosdorp 4 years ago
Nah, I fry bacon every once in a while when I am nude.
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Christian 4 years ago
So it’s ok for Henry Cavill to fry an egg topless like in BvS but not for me?
Paradise 4 years ago
I had an egg recently explode when I turned it off. It was not on high heat at all. The yoke shot out and luckily went backwards-my kid was woandering over for something. It was really bizarre, husband was there as well and we never seen an egg do that. Never found the piece.
De Gueb 4 years ago
Bang goes my idea for my show cocking project!! I was going to call it "Cook and show, more than sausages"
#23
Never ever EVER throw water on a grease fire
Don’t try moving it either. Turn off the heat, place a lid on it or smother it with baking soda, if you don’t have a fire extinguisher.
Also, consider buying a fire extinguisher if you don’t already have one.
NsG 4 years ago
And a fire blanket. A fire extinguisher *may* just spread the lit grease if you don't aim in right. A blanket will guarantee to smother it.
Natalie Bohrteller 4 years ago
You shouldn't use a normal fire extinguisher on burning fat. There are different categories for different kinds of fires, so even aiming right isn't guaranteed to help.
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Nadine Bamberger 4 years ago
Don't try to take the pan and walk out with it, it will fan the flames, you'll burn yourself and spread the fire.
Frances Sones 4 years ago
I got told by the fire brigade, if you have a grease fire in your oven, turn it off and call them. By the time I'd called them the smoke was bad enough we had to crawl out. Their attitude to any grease fire was don't tackle it yourself, just get out.
Aye Emme 4 years ago
A neighbor in my building set her apartment on fire throwing water on a fire that started with her making donut holes in oil. The roommate was out that night and came back the next day to find their place destroyed, the place above it also had so much damage that it took a couple years between dealing with insurance and repairs before they were rentable again.
Lisa Chambers 4 years ago
My first apartment was not that updated and the appliances were years old. The burner had a weird look to it as if it were missing the coating on some parts of it. After about 2 months, it broke through and caught the stove on fire. I turned off the heat, hit it with some baking soda, and the landlord could not say anything about it since there was no damage other than having to replace the heating coil.
Harold Houfek 4 years ago
Fire extinguishers must: 1 Kitchen, 2 Fireplace, 3 Vehicle. Used all three at one time or another and saved people from getting hurt, especially vehicle fires. Nobody has one
SexyMarxPants 4 years ago
Fire extinguishers expire, so if you have one, make sure to check it.
Concept-Peter Roosdorp 4 years ago
I have once used a thick towel to cover the grease fire. It worked fine that time, but it can ignite the towel too. Perhaps a wet towel would be better?
#24
wash your hands
Sky Render 4 years ago
From what I've seen of the state of the world, we genuinely need instructions on toothpick packets to keep certain people from stabbing themselves in the eye with little wooden spears. So sadly, yes it does need to be said.
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#25
Toasting dry spices in a sautee pan can really bring out the flavor of the spices. Don't put bbq sauce on until the end of cooking meat. The sugar in the bbq sauce can cause the meat to burn and char.
DM 4 years ago
I’m guilty. I learned this, to put the BBQ sauce on at the end of my grilling, but I tried that for years. I’m guilty of likening slight char and Carmel but has to not be over cooked inside so I BBQ early but cook long on low. I hear it’s not good to char meat so by all means don’t listen to me.
Danny Ruiz 4 years ago
As an ex-fry Cook, anytime I make a gravy or sauce with just spices, I always toast the ground spices in olive oil/butter before I add the broth.
Mike Loux 4 years ago
When possible, keep whole spices (seeds, pods, etc). They last longer, and after you toast them in a pan for a few minutes, you can use a spice grinder (or a mortar and pestle if you have one and are feeling particularly primal) to bash them into a powder which can be then sprinkled on all the things.
#26
Taste the food
Pamela Blue 4 years ago
Not really. I know several people who are great cooks, but they never taste the food as they go. They just lean over and smell it. It seemed to work for them. LOL!
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Rose the Cook 4 years ago
Although that should not have to be said, I have worked in commercial kitchens where chefs used the same spoon over and over to taste without washing it. Disgusting!
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#27
You don’t need to buy pre-made spice rubs. Look at the ingredients and build a well stocked pantry
Celebrity endorsed cookware isn’t always good, a lot of it sucks
Don’t cheap out on knives, buy forged, not stamped.
Store raw meat accordingly, don’t cross contaminate your fridge
Knife magnet strips are better than knife blocks
This is obvious, but never put a cast iron in the dishwasher
Don’t boil the s**t out of potatoes to make mash
Rinse raw rice before cooking
Mise. En. Place.
Dave P 4 years ago
the rinsing rice before cooking is a false tip. It depends on the dish and if you want the starch of not. You rise rice for a risotto, you will fail, you dont wash before egg fried rice you will fail. Depends on the dish
Jacek Poplawski 4 years ago
You are right, but except for risotto and sushi - there are not many other dishes, that call for sticky rice. Most of the recepies call for loose rise - and then rice must be rinsed until water is completly clear...
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Nevits Yibble 4 years ago
Pre-made grocery store spice mixes are an abomination. The whole spirit of mixing spices is to make it your own
Honu 4 years ago
There are a couple spice dealers I like that have good ones I'll buy. It is certainly more expensive than mixing my own, but I like to have a couple on hand for times when I'm in a rush to get something on the table on a work night, or I'm feeling lazy.
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memyselfandI 4 years ago
Not putting cast iron in the dishwasher is not obvious for people who don’t know anything about cast iron, just like magnet strips vs blocks isn’t obvious unless explained. (Please explain…)
Scott Rackley 4 years ago
Knife blocks - If the knife is not sanitized before putting in the block, you get microbes + water + food (wood) = a lot of nasty. Even if the knife is sanitary, you're still putting water and food together and the airborne microbes will find it.
Load More Replies... Sky Render 4 years ago
I always steam the potatoes for mash. That way the flavor stays in the spuds, and they still get plenty soft!
I I 4 years ago
I tend to buy 1kg bag of most spices as the little jars are a rip off , £1,50 for a small 25g jar is a ripoff when you can get a KG for a tenner or less
Ahimsa Soul 4 years ago
Just make sure to put then in small jars though. Opening and closing the bag all the time wears off the aroma. The same goes for tea. Use glass containers rather than metallic or plastic and make sure they are properly sealed.
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Beans 4 years ago
i love it too, that and stainless steel, I have an old set of 50 year old stainless steel cookware from Europe that is still going strong. I dont like anything non stick or teflon, my mother swears by her non stick stuff and I hate it
Load More Replies... Daniel (ShadowDrakken) 4 years ago
regarding cookware; Emeril's oven-safe hard anodized aluminum pans are actually really awesome, highly recommended!
John C 4 years ago (edited)
Hah - I almost posted this very thing! We've had our Emeril set for over twenty years and they're going strong (and we cook at home almost daily!) I usually scrub them with Barkeeper's Friend every 2nd or 3rd use, or when needed - keeps 'em like new! We dropped our soup pot out of that set, though, ONTO CONCRETE, and after a few more months of use the copper layer started separating and I had to toss it. In searching for a replacement I discovered it seems Emeril's stuff is lightly modified 5 layer All Clad. Unfortunately the lid of our All Clad soup pot doesn't match the rest of the set... :(
Load More Replies... Aye Emme 4 years ago
I put my roommates cast iron in the dishwasher once. Thought it might be bad for it but was just so pissed at them never cleaning anything up in the kitchen, and the skillet was disgusting, they never cleaned it because they wanted to keep the "seasoning" but most of the seasoning was just a thick layer of cat hair, dust, and cigarette ash because they just stored it on the stove top next to the back kitchen door where they smoked.
#28
Salt, pepper and acid will brighten up almost any dish. If an otherwise wonderful dish is just... missing something, add salt, pepper and lemon juice, then reassess.
Pawlise Glemtepassord 4 years ago
To me, this is curry powder or ginger, not a fan of plain pepper.
Daniel (ShadowDrakken) 4 years ago
got an example of a culture that doesn't use salt or acid to brighten dishes?
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Chris Sprucefield 4 years ago (edited)
3 minute desert: slice an apple and spread around the edge of a small plate, nuke in the microwave for 1 1/2 minute, sprinkle some cinnamon over the apples, pour a bit of maple syrup over the lot, nuke for another 30 seconds. Scoop up one or 2 balls of Vanilla ice cream, sprinkle some white pepper over the ice cream and take a small amount of the syrup from the plate and ripple over the ice cream. Serve.
Lance d'Boyle 4 years ago
Looks like a shaker full of rice. How much rice should I put on my chicken?
J-A Laine 4 years ago
The rice is in the shaker because it keeps the salt dry.
Load More Replies... #29
Pre heat your pan, its a simple trick but it will improve your cooking
a small amount of oil will go a long long way
when you take steak or pork or lamb off of the heat or out of the oven, always give it time to rest, usually half the amount of time you cooked them, and i tend to loosely cover them in tinfoil
Rissie 4 years ago
And don't forget to let meat rest after it's been cooked.
Load More Replies... Queserasera423 4 years ago
Preheating the pan and THEN adding the oil was a game changer for me. I never knew it created a better nonstick surface than adding the oil to the cold pan and then heating.
Zaza 4 years ago
This is only for "good" pans. Please don't put a "crappy" quality pan in the stove with nothing in it, you will burn the pan and depending on the materials get yourself cancer, because that s**t spreads in your food
Load More Replies... Al Christensen 4 years ago
For me, heat is part of the joy of eating meat, so I don't let it rest. I mop up the escaping juices with my other food.
Kenny Kulbiski 4 years ago
I've never quite understood this either. I don't want a lukewarm steak. Steakhouses serve theirs sizzling hot. Is it a trick I'm not aware of?
Load More Replies... Harold Houfek 4 years ago
Last Super Bowl a Chef dominated the commercials. Real way to cook a steak ??? Frozen, right out of the freezer. Tried it and he was correct
Ellen Ranks 4 years ago
Cannot imagine frying anything in a not-preheated pan...... seems weird
#30
If you're using a steel/hone on a blade, ALWAYS RUN THE BLADE THROUGH A FOLDED UP PAPER TOWEL A FEW TIMES AFTERWARDS! If you don't, there are small steel particles that cling to the blade that can and WILL come off in the next thing you cut.
Tullotoe Underfoot 4 years ago
Hones/steels don't remove metal. This is if you sharpen it with an actual wet stone or the like. Hones just bend edges that have rounded over back to straight.
F. H. 4 years ago
And those metal particles will do exactly nothing. The amount is so tiny that you can't taste them and they are not in any way toxic.
Jo Johannsen 4 years ago
My mother used to hone her knives with so much pressure her steel no longer has grooves on it. I tried to explain light touch, but idk.
Loraine D.G. MacGinness 4 years ago
If you saw the knife under a microscope you would never forget !!
Damo Lee Park 4 years ago
DON'T DO THIS!!! Wash you knife by hand, then dry it on a tea towel. Running a knife through paper is idiotic. Would you take it out the back yard and cut down a tree to see if it's sharp? If you want to cut paper, use scissors. NOT YOUR COOKING KNIVES
Marek Yanchurak 4 years ago
Pretty sure the point is not to cut the paper towel.
Load More Replies... #31
Not a chef but I'm having a beer with one. I posed this question to him and he said. "You know the knob on the stove that makes the fire come out? There's a whole range of settings between off and all the way on. Temperature control. grabs my shoulder Temperature... control."
Ahimsa Soul 4 years ago
People will often use too hot or to low. The trick is to adjust heat as you progress. I find it extremely useful when makong indian style curry.
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Bobbie Meyers 4 years ago
I knew someone who cooked everything on high, constant boil overs. They just replaced the burner rings on the stove monthly.
#32
you’re just going to enjoy cooking more if you have a SHARP knife. No clue how people can hack away at veggies and meat. No reason to go insane either, a $30 Victorinox and $5 sharpener will get you a very long way
deathrose 4 years ago
I bought a Victorinox set when I went to culinary school 10 years ago. I still use them, they are my favorite set.
De Gueb 4 years ago
Funny how we have favourite knives. I´ve got a potato peeler and I can´t peal half as fast with another one it´s over 20 years old.
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mph seti 4 years ago
Only get knives that tell you exactly what kind of steel they use. Brands that use garbage steel try to hide it, and at the very upper end, they brag about it. You don't need a super steel like M390, but you also don't want some garbage that calls itself "stainless" or "surgical stainless."
Madzdad the bard 4 years ago
It may sound backwards, but more injuries come from dull knives than sharp. This is because people try to force a dull knife.
Harold Houfek 4 years ago
My hobby. Just bought a new " Chef's Choice Three Grinding Wheels " and sharpen everyone's cutlery. Threw the old one, 20 yrs old, away. Found it interesting the different angles for Asian knives and American/European knives. My son swears by the ceramic sticks also
bill marsano 4 years ago
The Victorinox knives are excellent but $5 sharpeners are not. They use either abrasives that do a middling-to-poor job and don't last or super-hard steel parts that peel a strip of steel off your knife. Buy a brand-name steel, the longest you can get, and be prepared to pay as much or more than the cost of your knife. I have a $50 14" Zwilling Henckels that I have used for 35 years--and so I have never had to send my knives out for professional sharpening.
Marco Conti 4 years ago
Once in the Army I cooked a meal for my soldiers using wild herbs and my very sharp M1 Garand bayonet. Still one of the best improvised kitchen knives I have tried, despite its thickness.
#33
Tell people you're behind them when cooking is involved.
BEHIND!!!!
Ahimsa Soul 4 years ago
I love having company. I finally have a petit table at the kitchen, in the corner, where my boyfriend can sit and sip wine while talking to me. I love it.
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Little king trash mouth 4 years ago
My two year old likes to lie down on the floor in the kitchen no matter how many times he's shooed out. Constantly tripping.
Load More Replies... Mike Loux 4 years ago
Even more fun when carrying cutlery. "Behind, with a knife!". Raises some eyebrows at office pot luck parties.
Philly Bob Squires 4 years ago
We just say "Knives!" and that lets them know. But yes, always!
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Susan Trevaskis-Owen 4 years ago
My home ec teacher (yes, I'm that old) taught us this, as well as "hot food!" or "hot pan!" if you're carrying something that could burn someone.
Michele Clarke 4 years ago
And "Hot" coming round or "HOT" Behind when carrying something Hot like Tray that came out of Oven or Pot of Boiling water to dump etc. Saying BEHIND is SO IMPORTANT in a busy Kitchen!
#34
When you take something out of the oven, a pot, pan, skillet, sheet, tray, whatever; drape a towel or oven mitt over the handle/edge of it. That way you or anyone else understands that it’s hot and not to be grabbed bare handed. From a Homecook who has grabbed handles in excess of 400 degrees literally 30 seconds after taking them out of the oven…..more than once
Lena Flising 4 years ago
I only burn myself at home when I'm about to put the tray BACK INTO the oven. Somehow I've forgotten that it's still hot. So now I drape a potholder onto the tray, so it's easiest to grab the tray with the potholder.
bill marsano 4 years ago
Good idea. As mentioned elsewhere, hot pots don't look much different from cold pots.
#35
Not a chef but avid bbq smoker. LET YOUR MEAT REST AFTER COOKING
#36
Always salt your pasta water!
troufaki13 4 years ago
But NEVER put olive oil in the boiling water. It doesn't matter if Gordon Ramsey said so, it's wrong
MarioRossi 4 years ago
I'm Italian, I've never heard of cooking pasta without salting the water - is it actually a thing in some parts of the world? I'm not sure the end result would actually be edible.
Sandra Givens 4 years ago
For people on reduced sodium diets, yes, it is a thing. I've cooked pasta with and without salt and if I'm tossing it with a well-flavored sauce, there doesn't seem to be much difference in taste. A good quality pasta will taste of the grain, not just flour paste.
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Devil's Advocate 4 years ago
Raises the boiling point of the water so it cooks better. Also PLEASE don't cook it until it turns into slimy mess!
Kris Vandenberghe 4 years ago
The same is said about boiling potatoes... The salt only serves to raise the boiling point of the water, so the past is cooked faster. One can also add bouillon or spices...
#37
I've had the great fortune of knowing some pro cooks in my life, and the most memorable piece of advice I've gotten was when there were several of them at my place during a housewarming and they had, of course, taken over the kitchen. One was searing a pork loin and was pissy because I had a liquor dispenser top on my olive oil and just a grinder for salt (no pig). After he ripped the top off the oil and found my box of kosher salt, he explained "dirtymick, do you know why restaurant food tastes so good?" he asked, while liberally dumping oil and salt on the pork, "It's because we cook like we hate you". Turns out the best home cooking aide is self loathing.
Tullotoe Underfoot 4 years ago
you don't want to be grinding sea salt or waiting for your oil when you are in the middle of cooking.
Load More Replies... Susan Trevaskis-Owen 4 years ago
What's a "pig" in this context? Google was no help to me here...
Harold Summer 4 years ago
A wide mouth container of salt from which you can just grab salt with your fingers to season food. Standard practice for chefs. Improves your game as a home cook, too.
Load More Replies... Nikki Sevven 4 years ago
My dad once freaked out because I literally crusted a 3kg beef roast with salt. I explained to him that the salt on the surface would season the entire roast, and 3kg is a LOT of roast!
#38
The digital meat thermometer is hands down the best $10 I ever spent. It has a temperature alert setting that takes the guesswork out of when to take something out of the oven. The only time I have had dry poultry in the last five years or so is when I go to someone's house to eat that doesn't use one. 90% of people suck at Thanksgiving turkey
Aidan Pite 4 years ago
I just got one. Only used it twice so far. Two of the best steaks I have had *in my life*.
Load More Replies... Bobbie Meyers 4 years ago
And some of us like dry meat. Meat should not be "juicy".... I don't need that much bodily fluids on my plate, thanks.
Doris Bennett 4 years ago
I've changed to batch-cocking my Thanksgiving Turkey ... it takes 1/3 the time to cook and is SOOOO DELICIOUS, very crispy and moist through & through! Your butcher will batch-c**k (butterfly) if for you if you buy a fresh turkey. If you buy frozen, defrost in your refrigerator and do it yourself. You'll never go back to roasting your turkey whole again ... I guarantee you!
Daniel Nilssen 4 years ago
A digital meat thermometer does go a long way but it's good to gain experience till you figure it out before the use of extra tools to make the job easier.
Seanette Blaylock 4 years ago
I favor oven bags for turkey. With smaller items, I like the Instant Pot.
Grace and Lucy 4 years ago
I cook chicken/turkey at a lower temp and breast side down. About 1/2 hour before it is done I flip it over to brown the breast side.
More Thinking Needed 4 years ago
90% of people suck at Thanksgiving turkey? I think you're missing the point of the holiday.
Nevits Yibble 4 years ago (edited)
Not sure about 90%, but I'd definitely agree that most home cooks probably do ravage their turkeys. It's a difficult bird to roast because of its size and distinctly different cuts of meat. I switched from roasting whole to butchering it decades ago. I do white and dark in separate roasting pans so I can control them
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#39
After cutting an onion into half, soak in cold water before slicing to avoid tears
Dilly Millandry 4 years ago
I have very sensitive eyes and was always painfully bothered when cutting onions - chef on TV said don't cut the roots and it was a game-changer. Never bothered now and can chop an onion extremely finely. Slice off the top, slice towards the root but not through and then dice. Simple.
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Dilly Millandry 4 years ago
YES! Top tip from a chef I saw once. Works all the time.
Load More Replies... Adrienne Kushner 4 years ago
Can I call you when I need some onions chopped?
Load More Replies... Dave P 4 years ago
if you have a sharp knife it also works, or just wear goggles. The cold water gets rid of more the onion flavor and washes off the acid that gives it flavor. You are making it easier to cut, and ruining the taste
Marek Yanchurak 4 years ago
Or, if you are near you stove, just turn on the hood fan.
Load More Replies... Lindy Mac 4 years ago
Googles are my solution... glad to know I'm in line with the eye institute.
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Mama Penguin 4 years ago
I usually just use a small tabletop fan to blow the 'onion fumes' away from me. Works like a charm every time.
memyselfandI 4 years ago (edited)
You could also try putting it in the freezer before cutting, and open all the windows and doors. (In the room, not the freezer.)
Lindy Mac 4 years ago
Sounds like a great plan...how will that work in December !!!?
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#40
Don’t use wet towels… learned there the hard way
Andrea Paternioner 4 years ago
don´t grab the towel you just used to dry dishes ( therefor it isat least damp) to take the hot pan out of the oven bc it wil not isolate your hands from the heat
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Julian Llanganate 4 years ago (edited)
Because a wet towel will heat faster when you hold a hot pan, the water will heat fast enough to burn your hand instead of protect you, the dry towel makes more sense because the heat will move slower thru the layers
Pungent Sauce 4 years ago
A wet towel under a cutting board is a day #1 lesson, as is a towel in your bleach bucket that you are using all the time, right?
Dill 4 years ago
I tried the wet towel under a cutting board - see TV chefs insist on using a tea towel under the cutting board. Does not work for me. 🤷♂️
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Brenda Pereira 4 years ago
In my mind, a wet towel is a contaminated towel. Bacteria grows really fast on something wet. Get another clean one.
#41
If you plan on using juice from limes, oranges or lemons, roll them around pushing on them (not too hard) before cutting them.
#42
For thick and nice sauces, use the water you cook your pasta with.
Josy Bannon 4 years ago
Hm I have heard this before, but the pasta mostly is the last thing I do because it takes the least time of the whole meal. I always have the feeling that adding water to anything then when its nearly done will mess it up.
Ellie Rosser 4 years ago
But I make the sauce long long before the pasta is done so that it will have time to cook properly and the flavors mature. Also, collecting this water is a pain in the butt and it adds very little to the thickness and not much to the flavor. Better advice is that for thick, nice sauces have a good recipe and follow it properly.
#43
Don't choose this as a career if you want a social life.
I've seen so many talented people drop the job because they don't get to spend time with their friends and family. People plan gatherings and parties at the times restaurants are busiest, so you could end up cooking for the people you know but not getting to interact with them
Pungent Sauce 4 years ago
Or it becomes your social life, as you spend most waking hours with the same coworkers. Also do it long enough and going to catered parties is weird because you feel like you should be working.
Bettie-Jean Neal 4 years ago
A lot of divorces happen as well. I took it for 17 years. As an introvert, it was a dream I the beginning. But seriously, 17 years of missed birthdays, anniversaries, no vacations - not even a day trip, took it's toll.
Daniel (ShadowDrakken) 4 years ago
I mean yeah, if you're a place that does lunch and dinner, then you're in by 10am for an 11am open, close at 10pm, and have 1-2 hours of cleaning to do before going home. 14+ hour days for someone who's earned the title of Chef.
#44
Stay by the stove
Steve Barnett 4 years ago (edited)
As someone who's been involved in a chip pan fire, I can most certainly vouch for this.
Caro Caro 4 years ago
Or, if you need to leave for a moment to get the cooks wine, set a timer.
Load More Replies... Hey! 1 year ago
During EP Week one year (Emergency Preparedness), the firefighters gave us these potholders. Picture is showing both sides. PotHolder-...0059ff.jpg 
Jo Johannsen 4 years ago
Turn it off! May be slightly less than perfect after your potty break, but fire ain't funny.
#45
The answer is always more butter/oil. Season at every step of the recipe. You're allowed to move protein while it sears; don't let people intimidate you into thinking otherwise.
More Thinking Needed 4 years ago
"With enough butter, everything is good" - Julia Child
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#46
Mise en place. It's French for "putting in place" or something like that. It means before you start the actual cooking, get everything you'll need for the whole recipe out on the counter, do all your prep work (measuring amounts, chopping onions, peeling potatoes, seasoning meat, greasing pans, whatever the recipe says), and put it all within arm's reach of where you'll be cooking. As you become more experienced, you'll get a feel for what can wait to be done during down time mid-cooking, but even then mise is just less of a hassle.
Don't rely on a single recipe. If you want to try to make something you had at a restaurant and google "chicken alla whatever", don't just randomly pick one of the results to try. Read a few of them and cook the one that comes closest to being the average of all the others. Way too many internet recipes aren't actually tested by their authors, and professionals are actually worse than amateurs about it--they're used to eyeballing measurements because they know what the right amount looks like and when they write it down it's all guesswork.
Fat, salt, sour, bitter. If it's bland, add some fat. If it's still bland, add some salt. If it's still bland, add some vinegar or lemon juice. If it's still bland, add some herbs and spices or green vegetables. This is even something you can do late in the cooking process to fix a recipe that's turning out boring--just remember that a little goes a long way. Also there are magic ingredients that combine several of these at once! For example: olive oil is very fatty and slightly bitter, cheese is very fatty, moderately salty, and slightly sour, soy sauce is very salty and slightly bitter, citrus zest is very bitter and moderately sour.
Measure by weight, not volume. This is more for baking than cooking. Baking is very sensitive to small changes in the ratio of different ingredients, and you'll have a lot easier time getting it right if you use a scale. Flour is especially problematic. If you scoop up a cup of freshly sifted flour and level it off, so you have exactly a cup, then spend a couple of minutes lightly tapping it on the countertop and shaking it from side to side, it'll settle and pack more tightly and the exact same amount of flour will only take up three quarters of a cup. Don't play that game, just weigh it and be done. If a recipe says one cup of flour, use 130 grams. Bonus: weighing stuff means you don't have to wash a bunch of funny-shaped measuring cups and spoons.
Miss Cris 4 years ago
" If it's still bland, add some salt. If it's still bland, add some vinegar or lemon juice. If it's still bland, add some herbs and spices or green vegetables. " That's the answer to a question that is now at #1.
J.Allan 4 years ago
I have seen this often, especially American recipes that give measurements in spoons, cups, pints, etc..
Susan Trevaskis-Owen 4 years ago
I am never sure how much flour to use, as some websites say 120 grams equal a cup, and others say 125. Now this person says 130...
#47
Really think about what size you're cutting your vegetables in relation to cook time. It's better to have a perfectly cooked larger vegetable that you have to use fork and knife a bit to eat at the table than a bunch of overcooked, mushy bite sized pieces. Generally speaking, the best simple preparation of cooking a vegetable is usually roasted on a sheet pan with olive oil, S&P.
And for god's sakes, make your own salad dressings fresh. It takes no time, you likely have what you already need in your pantry and it tastes 10x as good as the crap in the bottle. You'll be surprised even how much better Ranch dressing tastes if you get the dry seasoning packets and mix it with some fresh milk and mayo and let it set for 30 minutes in the refrigerator.
M O'Connell 4 years ago
I've made my own mayonnaise, unless it's a critically important part of the dish then it really isn't worth the time and effort.
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#48
Learn how to properly store raw ingredients in a fridge (raw chicken on bottom). Understand times and temps. It's possible to stack times and ingredients so that your food is done at the same time. Drink heavily and get a neck tattoo of a pig or tomato, or no one will take you seriously.
De Gueb 4 years ago
One of the hardest things I find is English breakfast. To get the bacon, sausages, beans, toast and fried eggs finished at the same time so the are all hot is tricky. Some times I speed the fried eggs up with a blow torch, it´s also a good way to get them nice a crisp round the edges but with a runny yoke.
#49
Never add dry cornstarch to hot liquid
Sky Render 4 years ago
For those who don't know, you're supposed to combine about a 2:1 ratio of cold water to cornstarch in a separate bowl and mix well just before adding to the main dish...
#50
Your pan does not need to be on maximum heat. You have to cook meat to a specific internal temperature to kill bacteria, anything more is just trying it out (generalized). Lemon zest and garlic with a cream sauce makes anything delicious. Wash your hands, tools, and area after dealing with raw meats. Watch the water splatter from the sink when washing aswell. When a recipe calls for you to let something 'sit' or 'rest', do not rush this step. Good things happen to the food in that time. You are less likely to cut your self with a sharp knife, compared to a dull one. Sifting flour, when adding it to baking recipes, can improve the results. Test your yeast before commiting to using it. When cooking for a group, season lightly, and use hot spices sparringly; they can both be done after its served. Puree or fine grate veggies such as carrots or zuchinni into sauces, or even peanut butter, to get kids to get some nutrients. Buy a rice cooker. Uncle Roger said so. Sanitize, sanitize, sanitize. Wet hand / dry hand while breading or coating food. Never pry anything out of an electrical appliance. No metal in toasters or microwaves. Dishwashers have a 'gunk trap' or general area where stuff collects. Clean this. Also check the water outlets as lemon seeds and other things can clog them. Herbs and spices can be annoying to eat, such as twiggy pieces of rosemary or peppercorns. Put them in a cheese cloth, or emptied out tea bag, drapped in the liquid, to give their flavours but not the textures. Dont pan fry bacon in the morning with no shirt on. Buy local as often as you can.
Cactus McCoy 4 years ago (edited)
The last one is sooo important. Try buying directly, if possible. Eggs directly from the farm are so much better. Same for milk and dairy, of course. And don't get me started about flour.
H.L.Lewis 4 years ago
I have chickens. Oh my, the eggs are good! But it is implossible to hard boil a chicken fresh egg and have the perl come off without grabbing the white. Only drawback! You do have to let them sit a while.
Load More Replies... M O'Connell 4 years ago
It is a safety best-practice to keep metal out of toasters, but toaster mechanisms have been breaking both the hot and the neutral connections to the heating element when they pop up for over 50 years.
Nevits Yibble 4 years ago
The 2nd one does not apply to beef. Killing most bacteria will require cooking to an internal temperature of 140°F minimum - and anyone who does that to beef should turn in their apron
#51
Do you ever wonder how restaurants get their sauces so shiny and rich? It's because they finish them with a few pats of cold butter before serving them. Next time you're making a sauce, try adding a few slices of cold butter at the very end to add richness and shine.
Tess the ferret 4 years ago
As in, pat the surface of the sauce? Plop it in? Eat the sauce smeared on butter? I'm confused and questioning all my life choices
Nevits Yibble 4 years ago
This is only true for western food. Most asian sauces I cook don't even include butter (nor do the dishes themselves)
#52
My time in culinary school was circa 2002-2003, and it was very Franco-centric in its approach. The culinary scene was still pretty traditional, Eurocentric, and male-dominated back then, and I ended up not apprenticing and taking a different (not great) path for awhile. Now I'm getting back into cooking and baking at home, rediscovering my latent talents. I think something to keep in mind is that there's often more than one way to do something well, and that no one cuisine or continent has all of the answers. People cook differently, with different techniques, from one place to the next, creating amazing food. The more you diversify your cuisine knowledge, the better a cook you will become. I've learned from many a YouTube cooking channel that a lot of the old cooking/baking wisdom from school doesn't apply, or it may be okay but there are newer and better ways of doing things.
#53
plan your next task 2-3 tasks as you're performing your current task. That way you always know what you're moving towards
#54
If you’re getting annoyed because it’s taking you too long to peel garlic, place an unpeeled garlic clove under the flat side of your kitchen knife and press on it with your hand. The garlic peel will separate easily and your garlic will be crushed
#55
Patience, planning, and good organization.
Patience/planning: Brine your chicken. Let the rice dry before you make fried rice. Slow cook your meats. Overall the actual time you invest is about the same but it requires some foresight. Don’t expect to just grab a chicken breast out of freezer and be able to make a delicious meal in 20 minutes. A lot of the best dishes take some time to let the flavors do their work.
Organization: It’s a lot more enjoyable when you can focus on cooking instead of digging around for things you need or clearing space on your counter. Have a good set of glass Tupperware to save leftovers. Get stackable matching cookware that’s easy to manage and store. Ziplock bags are great too. These things pay for themselves in giving you general sanity and making it more likely you will consume your leftovers and always have things in their place.
Ronualdo 4 years ago
As an asian, we typically make fried rice using yesterday’s rice, not a freshly cooked rice. It tastes so much better though.
Hey! 1 year ago
That's what I do. I was really surprised to see another post above saying you needed fresh. I never did.
Load More Replies... #56
My one rule is that a knife never goes into the sink. As soon as it’s done it gets washed and put back Edit: my second tip is to learn how to handle a knife, if you need to force it that’s not good. Go watch Joshua weissmans knife skills video. My third and final tip is to not let accidents get you down, learn from it the next time you cook the dish. Like last time you burnt the s**t out of the outside and the inside was underdone, turn down the heat but up on time. Certain things benefit from different heats so just learn and become the judge of it yourself. Get yourself into a rythm with it. And never be afraid to taste as you go, unless you burn your tongue. But it often generally helps.
#57
scrambled eggs: low and slow
Jo Johannsen 4 years ago (edited)
And don't use milk* in them, although a little bit of water will increase their flu fitness. *This may seem counterintuitive, but with milk you will get water settling out of them on the plate.
#58
When cooking for others just make it how you would like it, chances are they'll like it. You're probably not great at making food you dislike.
Jace 4 years ago (edited)
My companion and her partner don't use anywhere near enough salt. Their meals are always desperately needing salt. Once added, the food is always good.My girlfriend cooks vegetables to around the point where they're probably coated in acrylamide. I prefer veggies to be lightly cooked unless it's a rare grilled scenario, and even then, they should still have some firmness. Not everyone likes it the way YOU like it.
Ellie Rosser 4 years ago
That's not his point. His point is that you will definitely mess up if you try to cook something you personally do not like.
Load More Replies... #59
DON'T RUIN YOUR PANS FOR CHRIST'S SAKE. I've seen so many instances of people talking about how "nonstick doesn't work. It goes away a week after you buy the pans" when in reality they are treating the things like cast iron and using every metal utensil they can find on it.
Taibhse Sealgair 4 years ago
On the subject of cast iron: 1 - You can use light dish soap on modern cast iron. Just dry it immediately. 2 - Modern cast iron uses a different type of iron and has a different finish than 100 years ago. It's the old stuff that gave cast iron its reputation as being non-stick. The new stuff, not so much. 3 - If you find a cheap, old, smooth-finish (not-pebbly) pan in a second hand or antique store that's not pitted, buy it. Soak it in a Lye acid bath for a couple days, then white distilled vinegar, then repeat both. The Lye burns off all the organic matter down to bare metal, the vinegar removes rust. Then season it. It'll basically be like new, and it'll be awesome.
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#60
If you like custardy scrambles (and let's be honest, who doesn't?) this technique is for you. Add your beaten eggs to a cold pan with a few pats of butter and slowly begin cooking them, stirring often. As the pan gets hot, take it off the heat and continue stirring the eggs. Then place it back on the heat and repeat so the pot never gets too hot. This low-and-slow technique will result in a super creamy texture that's almost like a custard
#61
A tip my mom would often give me: don't go for cheap store-bought cooking wine. buying the real stuff adds much more flavour to the dish.
Becky Samuel 4 years ago
Cooking wine is revolting, and often has a lot of salt added. We can tell that you're serving us cr@p and we're judging you.
Load More Replies... Steve Barnett 4 years ago
True: If a wine is not palatable to drink, it is not suitable for cooking.
Jo Johannsen 4 years ago
Cooking wine is salted...to prevent you drinking it...and no one needs the excess salt. "Where I currently live you can't buy wine in grocery stores. But (proof that the gods often torture us) you CAN buy a liquid called "cooking wine."" Methinks it was started during prohibition.
#62
If you’re using powdered garlic or onion, let it bloom by adding it to a little bit of water. You’ll use less and get a more robust flavor.
El muerto 4 years ago
as every other spice or ingredients, it depends on what you are making...powdered garlic and onion have their own taste...the same goes with everything else...some herbs are different dry or fresh, and all have a place in the kitchen
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#63
I would add duck fat as a tasty alternative to bacon fat for all the same reasons. Excellent for roasted or home fried taters. Slightly expensive and was hard to find but seems to be more readily available the past couple of years.
#64
Culinary school never teaches you to use premade seasoning powders (Knorr stock powder etc) or MSG. It is essential for certain food businesses. By the way MSG reduces the amount of salt you have to use so in a way it is healthy. In Culinary school, MSG is never talked about or used and I ended up having to learn how to use MSG (how much to use in my recipe) when I opened my business
Al Christensen 4 years ago
There was a big anti-MSG movement back in the '80s when I lived in San Francisco. All the Chinese restaurants had signs in the window proclaiming "No MSG." My Chinese coworker said, "Those signs are for white people. Those restaurants are for white people. Those signs probably lie. Chinese cooking without MSG is like Italian cooking without garlic."
Ellie Rosser 4 years ago
Also, been proven MSG does not give you migraines or any of the other issues that caused the fuss.
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#65
Using the finger measurement for rice. Just fill your pot with rice and cover with water so that the tip of your finger is touching the top of the rice and the the water comes to your first knuckle
Susan Trevaskis-Owen 4 years ago
Roger, you still need to add water to the cooker & this hint applies there, too.
Load More Replies... Jo Johannsen 4 years ago
One measure rice, two measures water. Bring water to boil, stir in rice, cover, turn to lowest heat setting, wait 25 min. If the rice is old and slow to absorbed the water, let it set, still covered, an additional 5-10 minutes - it doesn't cool off that fast.
Bettie-Jean Neal 4 years ago
And rinse (I do it 6 times) and soak (I do it for 20 minutes) your rice. Also, once it's in the pot, DO NOT STIR IT! Bring it to a boil, cover and simmer for 12 minutes. Turn off the heat, don't touch the lid, let it finish steaming! After about 10 minutes, then you can take the lid off and carefully fluff. Do not stir!
Jihana 4 years ago
Except when you're making risotto, then constant stirring is a must.
Load More Replies... Ellie Rosser 4 years ago
Instant pot rice is way better than rice cooker rice. Just have to do it properly!
Aunt Messy 4 years ago
Use twice as much water as rice, add the rice only after the water boils, then turn the burner to low and keep the lid on the pot for about 15 minutes and DON'T OPEN IT. After the time is up, check it to see if it's done (it should be close).
Load More Replies... Pungent Sauce 4 years ago
Rice does clump, as it’s a starch. Follow the directions on the bag/box and break it up with a fork when it’s done. (Pro tips, steam 15mins, let rest with the cover on for 10mins. No peeking! Cook your rice in veg/chicken stock or add a little base to the water, far tastier.)
Load More Replies... What do you think ?
Ivana 4 years ago
Anyone who loves eggplant but thinks their eggplant taste bad when you try to make it at home. Salt your eggplant heavily and let it sit for 30 minutes. The salt pulls out all that moister that makes it super bitter. Also, make sure you take the salt off before cooking. You are just using it to remove the bitterness.
Kim Lorton 4 years ago
We grew Rosa Bianca eggplants this summer, we only got two, but wow! Creamy, not bitter with a great flavor. It is an Italian heirloom variety. Please try if you like eggplant!
Load More Replies...
Ranch Dressing 4 years ago
Not a tip but I really hate how (american?) chefs call any meat, "protein". "The protein wasn't seasoned enough" Just call it beef... Or chicken...
albernistuff 4sale 4 years ago
Any spices that are kernels, ie black pepper, chile pepper, grind just before using. Don't buy powdered spices. They go stale much quicker.
Sue Bradley 4 years ago
You only need 2 knives, 1 small paring knife, 1 large one. Watch how professional chefs chop onions & practice it
mph seti 4 years ago
Buy good knives. The best you can afford. You don't need a whole set, either. A 7-8" chef's knife, a 5-6" utility knife, and a 3" paring knife is all you need. Maybe a bread knife if you buy a lot of uncut bread, and maybe a boning/fillet knife if you process a lot of poultry and fish at home. Also, never buy a knife that won't tell you exactly what type of blade steel it's made of. Steels can and should be Googled to know what you're getting in regards to how long it holds an edge, how easy/hard it is to sharpen, how much it will resist chipping, etc.
Kim Lorton 4 years ago
I love roast chicken and ip until now, hated white meat except in chicken salad. Then after seeing chefs spatch c**k a chicken and either grill it or roast it, i tried it. OMG. My chicken came out perfect! It cooks in less time also and the dark and white meats cook evenly and the white meat is actually juicy ! I use different spice profiles and love cooking chicken this way. Skin is always crispy and as you liberally salt and pepper it, plus the her s and spices I add, it has never turned out wrong. I usually check it 15 mon before it is supposed to be done, temp check and then let it finish carryover cooking from the ambient heat of itself. Also? Makes great chicken salad!
Tami 4 years ago
I might get pounded for this, but a *LITTLE* MSG is good in *SOME* types of dishes. Glutamate is a naturally occurring substance found in many foods and its discovery inspired the word "umami". Me, I like to shake some on my popcorn, among other things. Many interesting facts about MSG here: https://glutamate.org/
Marie 4 years ago
MSG is a good flavor enhancer, very common in Asian style food. Just be careful, some people have allergies to it.
Load More Replies...
Kitti B. 4 years ago
All these rules and suggestions just made me even less enthusiastic about cooking.
AnnaBanana 4 years ago
Don't worry about rules - just cook with your heart. Not literally, of course! 🤣
Load More Replies... Steve Barnett 4 years ago
Respect knives. Any cook that does this, like me, probably learnt the hard way.
Anthony Constantinou 3 years ago
I don’t know its perfect alternative but a blend of spices and nu-salt potassium chloride can be possible. To get a salty flavor in your food you can use lemon juice, vinegars, celery and low-sodium ketchups as well. Sodium is an important electrolyte and we must be aware about its usage in our daily meals. It is mainly present in highly processed food, so you can use minimally processed foods like sweet mixes, granola bars or some low sodium snacks too. _________________________________ Anthony Constantinou | Anthony Constantinou CEO CWM FX
Ivana 4 years ago
Anyone who loves eggplant but thinks their eggplant taste bad when you try to make it at home. Salt your eggplant heavily and let it sit for 30 minutes. The salt pulls out all that moister that makes it super bitter. Also, make sure you take the salt off before cooking. You are just using it to remove the bitterness.
Kim Lorton 4 years ago
We grew Rosa Bianca eggplants this summer, we only got two, but wow! Creamy, not bitter with a great flavor. It is an Italian heirloom variety. Please try if you like eggplant!
Load More Replies... Ranch Dressing 4 years ago
Not a tip but I really hate how (american?) chefs call any meat, "protein". "The protein wasn't seasoned enough" Just call it beef... Or chicken...
albernistuff 4sale 4 years ago
Any spices that are kernels, ie black pepper, chile pepper, grind just before using. Don't buy powdered spices. They go stale much quicker.
Sue Bradley 4 years ago
You only need 2 knives, 1 small paring knife, 1 large one. Watch how professional chefs chop onions & practice it
mph seti 4 years ago
Buy good knives. The best you can afford. You don't need a whole set, either. A 7-8" chef's knife, a 5-6" utility knife, and a 3" paring knife is all you need. Maybe a bread knife if you buy a lot of uncut bread, and maybe a boning/fillet knife if you process a lot of poultry and fish at home. Also, never buy a knife that won't tell you exactly what type of blade steel it's made of. Steels can and should be Googled to know what you're getting in regards to how long it holds an edge, how easy/hard it is to sharpen, how much it will resist chipping, etc.
Kim Lorton 4 years ago
I love roast chicken and ip until now, hated white meat except in chicken salad. Then after seeing chefs spatch c**k a chicken and either grill it or roast it, i tried it. OMG. My chicken came out perfect! It cooks in less time also and the dark and white meats cook evenly and the white meat is actually juicy ! I use different spice profiles and love cooking chicken this way. Skin is always crispy and as you liberally salt and pepper it, plus the her s and spices I add, it has never turned out wrong. I usually check it 15 mon before it is supposed to be done, temp check and then let it finish carryover cooking from the ambient heat of itself. Also? Makes great chicken salad!
Tami 4 years ago
I might get pounded for this, but a *LITTLE* MSG is good in *SOME* types of dishes. Glutamate is a naturally occurring substance found in many foods and its discovery inspired the word "umami". Me, I like to shake some on my popcorn, among other things. Many interesting facts about MSG here: https://glutamate.org/
Marie 4 years ago
MSG is a good flavor enhancer, very common in Asian style food. Just be careful, some people have allergies to it.
Load More Replies... Kitti B. 4 years ago
All these rules and suggestions just made me even less enthusiastic about cooking.
AnnaBanana 4 years ago
Don't worry about rules - just cook with your heart. Not literally, of course! 🤣
Load More Replies... Steve Barnett 4 years ago
Respect knives. Any cook that does this, like me, probably learnt the hard way.
Anthony Constantinou 3 years ago
I don’t know its perfect alternative but a blend of spices and nu-salt potassium chloride can be possible. To get a salty flavor in your food you can use lemon juice, vinegars, celery and low-sodium ketchups as well. Sodium is an important electrolyte and we must be aware about its usage in our daily meals. It is mainly present in highly processed food, so you can use minimally processed foods like sweet mixes, granola bars or some low sodium snacks too. _________________________________ Anthony Constantinou | Anthony Constantinou CEO CWM FX
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