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.
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(home cook)
Cooking recipe is a suggestion, baking recipe is an instruction.
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.
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.
If a recipe says 2 gloves of garlic it means 5
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.
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.
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.”
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.
Me: "I fully agree with this!" My kitchen: "then why do I look like this? Why am I not clean and tidy?"
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
When a dish calls for a certain amount of wine, it is recommended to consume an equal amount of wine whilst cooking said dish
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.
Not really a cooking tip, but a law of the kitchen: A falling knife has no handle
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.
Hot metal looks the same as cold metal.
When you grab a pair of tongs, click them a few times to make sure they are tongs
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.”
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.
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.
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
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*.
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.
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!
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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Yeah that part was weirdly unaware. "Our staff are unhappy about working with absolute bastards. What advice can I yell at them?"
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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.
Don't attempt to catch falling glassware, it could shatter in your hands. I'm talking from experience.
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The pressure of getting yelled at, you mean cant handle being verbally abused
Exactly. So don't think you can hold a job in food service, cause it's ubiquitous.
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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.
So true. And remember: stainless won't keep an edge and is hard to put one on, so bung out cheap knives.
Just ordered a new Mercer Renaissance knife! Thank you SO MUCH for this practical advice!
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.
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
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Finally some useful, objective advice. Except for the expert knives I seem to follow all of them. Yeah, even the one "if it falls just step away".
Dull knives are tedious to use, tiring, produce poor results - and are far more likely to cut YOU!
My husband bought me a set of Mercer knives for Christmas a few years back. Unbelievable quality for a fraction of the price of the Wusthofs I had initially wanted. Always and ONLY hand washed.
It often sounds great to work in a restaurant in the kitchen with a chef. But remember.....you are going to make the same thing over and over again. And then over and over.
Electric stoves stink if you like to cook. My Soulmate is a gourmet cook with Spanish accents. Her new home does not have a gas source, only electric. She sold her electric stove, bought a gas stove. Having a propane tank in the backyard ( $ 350 and filled. Refill is $ 135 and should last 6 months ). Will have the propane tank plumbed into the kitchen for her new gas stove. Leaving the rest of her appliances on electricity. Can't wait . She is elegant, graceful, beautiful, and a wonderful gal in the kitchen.
And most kitchens are male dominated. Being a woman you will have to work harder, catch more flack, and get a quarter of the credit for anything.. and all this despite every chef saying “it’s not as good as my moms cooking/ women belong in the kitchen barefoot and pregnant”. Many male chefs genuinely believe women can’t cook.
I semi-agree. What you need are an 8" chef's knife (10" when/if you get good at knife work), a 3" parer, and a steel--a very fine steel not a coarse one like those that are thrown in to 'make weight' in knife sets. (Buying a set, by the is, are not a good idea--manufacturers pad them w/knives you'll never use). And forget the "utility" knife--a real waste. Shop around@ Mercer is good; Victorinox is good. Zwilling Henckel has a budget line. Steel you knife (see youtube videos) frequently: 3-6 strokes toward you, 4 strokes away from you. Choose your strategy: pay a ton for a great professional knife and force yourself to live up to it--to EARN it--or start cheap and work your way up, rewarding yourself with a better knife at intervals. And--never mind previous cheffy advice--do not drink while kniving.
So true about butter. We were raving about a broccoli dish in a restaurant unttil I saw a chef to put a stick of butter in a pan of a single serving of them. Restaurant food is not for every day consumption!
Knives: also get a sharpening stone with rough and smooth grit, as well as a butcher's steel to keep the blades sharp.
I am now cooking for one person-me! I am using shallots in place of onions because I never use up an entire onion and end up throwing a lot of onion away. I also have a tendency to quick cook so shallots do fine. If I'm cooking a stew or soup that takes time but can be frozen, I use onion because it cooking it a long time flavors the soup or stew. Shallots are pretty much useless for lengthy cooking. In my opinon.
This is why I always tell people that compliment my cooking that I am a cook, not a chef. A chef is a kitchen General. In my home I am the NCO.
Yep, I learned yesterday no to try to catch falling stuff... I dropped a ceramic bowl in the sink, only for it to break and me smashing my wrist on it. Hard. Luckily, no nerves nor major veins were damaged...
yep I learned that one yesterday when I dropped a ceramic bowl in the sink, tried to grab it, only to smash my wrist against it.. hard... Luckily, no nerves or major veins we're cut....
Excellent advice al around...obviously you have been in the biz!!!
No point buying expensive knife when a properly sharpened cheap one will do just as well, and most people don't use their knives all day, every day like in a professional environment so won't notice the fact the go dull faster. How you treat your knives (like the washing and drying straight away) is WAY more important than the knives unless you spend silly money
Naw. A cheap knife will never be as sharp as a good one. A good knife has a narrow metal-blade that gets consecutively narrower towards the sharp part. A cheap one has an abrupt thinning towards the sharp part, and getting it sharp again after it blunted is near-impossible. You don't need really expensive knives, but look for the right ones. And I'm using "cheap" figuratively. Some of them are actually pretty expensive and still shitty
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I love butter. A basic cooking olive oil and a vegetable oil blend of safflower, canola and veg oil. Sometimes olive oil is too heavy. I tend to add my virgin olive oil in to my red sauces when almost done. Tastes better
My most used knives are my chef knife,8 inches and paring knife,5 inches. When i have to chop a bunch of veggies, I use a larger knife. Or the food processor!
As a nurse, you do the same. Never ever catch or grab something that is falling. Usually its a needle or something with body fluids on it! It has served me well when I cook! If it falls, it falls and doesn't stab me!
Yeah, not wanting to be yelled at is what made me quit being a line cook in my early 20s. Personally I don't think a high-pressure work atmosphere is an excuse for being a d**k
The Mercer Millenia 8 piece set is $110, has every knife you’ll ever need plus the honing steel and storage roll. You’ll be amazed how often you reach for that offset serrated. Get fancier knives when/if you decide this is the job for you. (Also Fibrox/Victorinox knives, inexpensive and always the #1pick of ATK)
We bought a set of Victorinox Fibrox Pro series (inc. multiple knives, block, shears, steel, etc.) a few years ago based on the review from America's Test Kitchen (they won). I forget the price but they are definitely affordable, have held their edge, and the textured synthetic handles are as non-slip as the come. Great knives.
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A) learn to spell. B) not sure you know what a good knife is but my actual chef wife laughed at your knife suggestion and said there’s a rule they need to know: If you can’t claim depreciation on your knives at tax time they aren’t that great.
But we're not talking chef-level cooking, are we? Just normal-kitchen-level. Nobody who cooks once a day for maybe an hour needs knives that cost as much as a car. Just make sure you can sharpen them more than once and learn HOW.
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Heat a pan before use? For the delicious toxic fumes of non-stick coating or just to warp the pan?
Yeah, right. No teflon or cheap pans in a professional kitchen.
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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.”
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.
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.
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.
Smell is very similar to taste, and if you're not sure about combining various spices, open the bottles and smell them all together.
Cooking is art, baking is science.
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.
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.
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.
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.)
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.
Different varieties of potatoes cook differently and are better in different things. This is worth looking up.
Never fry, saute etc nude.
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.
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.
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.
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.
To me, this is curry powder or ginger, not a fan of plain pepper.
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
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.
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.
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."
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
Tell people you're behind them when cooking is involved.
BEHIND!!!!
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
Not a chef but avid bbq smoker. LET YOUR MEAT REST AFTER COOKING
Always salt your pasta water!
But NEVER put olive oil in the boiling water. It doesn't matter if Gordon Ramsey said so, it's wrong
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.
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
After cutting an onion into half, soak in cold water before slicing to avoid tears
Don’t use wet towels… learned there the hard way
Note: this post originally had 65 images. It’s been shortened to the top 40 images based on user votes.
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.
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!
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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...
Any spices that are kernels, ie black pepper, chile pepper, grind just before using. Don't buy powdered spices. They go stale much quicker.
You only need 2 knives, 1 small paring knife, 1 large one. Watch how professional chefs chop onions & practice it
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.
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!
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/
MSG is a good flavor enhancer, very common in Asian style food. Just be careful, some people have allergies to it.
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All these rules and suggestions just made me even less enthusiastic about cooking.
Don't worry about rules - just cook with your heart. Not literally, of course! 🤣
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Respect knives. Any cook that does this, like me, probably learnt the hard way.
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
Not many great tips here. Just common sense any home cook should already have learned from experience if you’re really interested in/like cooking. This is for people starting at locking 101.
BUTTER - on tomatoes, in soups, meat, eggs. Just a little bit of it makes miracle. CARAMEL - start without watter, stir it! I heard so many times not to, but it’s bullshit. And when it’s slightly burned it can be saved, just stir it in. I saw so many people throwing good caramel away just because they thought that it is burned. Unless it’s black bubbly and really smelly, you can save it! And don’t be affraid of sugar. In tomato sauce it really brings alk flavours. Work quick and effective. Don’t bother with ruined sauce - if it’s posible make new. Clean the kitchen as you go and when you have few minutes waiting for something but don’t go cleaning 20 minutes.
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.
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... 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...
Any spices that are kernels, ie black pepper, chile pepper, grind just before using. Don't buy powdered spices. They go stale much quicker.
You only need 2 knives, 1 small paring knife, 1 large one. Watch how professional chefs chop onions & practice it
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.
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!
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/
MSG is a good flavor enhancer, very common in Asian style food. Just be careful, some people have allergies to it.
Load More Replies... All these rules and suggestions just made me even less enthusiastic about cooking.
Don't worry about rules - just cook with your heart. Not literally, of course! 🤣
Load More Replies... Respect knives. Any cook that does this, like me, probably learnt the hard way.
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
Not many great tips here. Just common sense any home cook should already have learned from experience if you’re really interested in/like cooking. This is for people starting at locking 101.
BUTTER - on tomatoes, in soups, meat, eggs. Just a little bit of it makes miracle. CARAMEL - start without watter, stir it! I heard so many times not to, but it’s bullshit. And when it’s slightly burned it can be saved, just stir it in. I saw so many people throwing good caramel away just because they thought that it is burned. Unless it’s black bubbly and really smelly, you can save it! And don’t be affraid of sugar. In tomato sauce it really brings alk flavours. Work quick and effective. Don’t bother with ruined sauce - if it’s posible make new. Clean the kitchen as you go and when you have few minutes waiting for something but don’t go cleaning 20 minutes.
