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Watching cooking shows is a guilty pleasure of ours. There’s nothing like looking at delicious food and enjoying the rush of a world-class kitchen to inspire you to cook something fancier than mac and cheese. But things don’t have to be as dramatic and fiery as a TV show with an overly-angry chef (“It’s RAW!") to help us up our cooking game. For instance, we’re big fans of down-to-earth friendly advice that we find online.
Redditor u/boogerflinger served up a delicious thread over on r/AskReddit when they asked the site’s resident chefs to share their most useful tips and tricks. It’s the kind of kitchen wisdom that pretty much everyone should know. From putting in the effort to prep all of your ingredients beforehand and not crowding the frying pan with food to awesome hacks on cooking a good steak and more!
You’re almost guaranteed to start feeling hungry while reading this list. So make sure you’ve got a snack or two to tide you over till you can rush to the kitchen and try all of these cooking tips out yourselves, Pandas. Upvote the advice you thought was the most helpful, and share your own cooking hacks in the comments. There’s really only one left to say: bon appétit.
Talented and well-known pie artist Jessica Leigh Clark-Bojin, the author of 'Pies Are Awesome' was kind enough to share with Bored Panda some of her wisdom about creating contrasting taste profiles and how to cut back on overwhelming sweetness in recipes. She revealed to us that one of her personal pet peeves is when desserts end up being overly sweet. One-note flavors aren't all that impressive. And no matter how much we love sweet foods (and trust us, we do! Guess who's munching on a chocolate chip cookie right now?), it's pretty darn boring if that's the only thing going on.
"If your recipe calls for a just bonkers amount of sugar, you want to offset that with something bold like a big citrus hit, daring amount of spice, or other strong component like really dark chocolate or something new and exotic to your guests’ palates," she said how bakers can turn the overwhelming sweetness into something far more interesting. "On the flip side, when you are working with more delicate, subtle flavors like magnolia petals or certain roasted nuts, you really want to go easy on the sweetness so the 'star flavors' get their moment in the sun!" Scroll down for the full interview if you want to learn what taste contrasts work and which ones will probably end up befuddling your guests' palates.
This post may include affiliate links.
#1
Wash your god damn hands
E Menendez 3 years ago
Lol, I am still impressed/horrified with the number of people that still need to be told this.
Kusotare 3 years ago
Not just once, but many times. Just cracked some eggs? Wash your hands. Done prepping raw meat? Wash your hands AND your knife AND your cutting board.
Kristen Doornenbal 3 years ago
That’s how I cook. One other thing, Keep Your Pets OFF of your kitchen counters and dining areas. Otherwise, you might as well be prepping/eating your meals out of their litter box!
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Kristen Doornenbal 3 years ago
I’ve called out restaurant workers that do their business then just walk out, back to work. Not even a glance at the sink. For anyone who’s ever had C-Diff, you’ll understand.
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The Other Guest 3 years ago
No need to presume we all follow your religious beliefs.
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According to baking expert, TV pie judge, and author Jessica, making a mistake in the kitchen isn't the end of the world. For instance, if you add way too much sugar to your recipe, you could solve the problem by cutting down the portion size for your guests. Or you could pair the dessert with something far less sweet, maybe even something with a savory taste profile.
"For example, if your pie filling is too sweet, you can still use it in hand pies with an unsweetened crust because the ratio of crust to filling is much higher in something akin to a pop tart and your guests won't be getting a giant mouth full of diabetes like they would with a traditional deep dish pie. Or even skip the pie crust altogether and serve your mega sweet filling drizzled over some brie on a cracker! Won't your friends think you’re posh…," Jessica explained how a good imagination and some flexibility can turn any challenge or disaster into an opportunity.
The pie artist herself opened up to Bored Panda and told us that she's a big fan of pairing sweet flavors with sharp, sour notes. For instance, you could pair tart cherries with chocolates, sautée Granny Smith apples in brown sugar syrup, etc.
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#2
A falling knife has no handle.
Forever true. Don't learn this one the hard way.
Earl Grey 3 years ago
This. And… it may be down further in this thread, but… the most dangerous thing in a kitchen is a dull knife. Keep them sharp so that they don’t have a mind of their own and wander sideways when you want to slice something.
Fenel F. 3 years ago
1st rule in a kitchen. Nothing falling has a handle. Just step the f.u.c.k. back. Anything what was in that pot, can be recooked.
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Dave van Es 3 years ago
Another one to add to "A falling knife has no handle", and it grows in size. In other words, step away from it. You feet might thank you
Raumpfleger 3 years ago
This! Jump back quickly and spread your legs while doing so!
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Kelly Taylor 3 years ago
Four rules of hallucinogens: gravity ALWAYS works, fire burns, knives are sharp & ALL cars are real.
Taylor Blanca 3 years ago
One time a knife fell right into my moms barefoot when she and her dad were making dinner
Kate 3 years ago
Broken pottery has no handle, either. Friend of mine learned that one the hard way, too. Lesson made harder by lack of health insurance -- it was a couple days before she found a hospital that would reattach the nerve and tendon in her finger, so naturally it didn't work that well.
Micheal Underscore 3 years ago
It's probably gonna cause me trouble one day, but when I accidentally drop a knife, my knee-jerk reaction is to jump backwards away from the knife. I'm thankful my house is really the only place I've dropped a knife since I have room to jump back.
#3
EDIT: YES I KNOW ABOUT RICE COOKERS AND I OWN ONE, BUT THIS IS STILL A TIP.
Stop lifting the lid off of a pot of rice.
Look at me. LOOK. AT. ME.
STOP TAKING THE LID OFF THE GODDAMN RICE. YOU COMPLAIN ABOUT MUSHY OR CRUNCHY RICE AND IT'S EITHER BECAUSE YOU DON'T MEASURE OR YOU WON'T LEAVE THE LID ALONE.
The steam cooks the rice, by taking the lid off you RUIN EVERYTHING **FOREVER**
Lewis Fisher Wells 3 years ago
did you HEAR THEM THATS THE OPOSITE OF WHAT YOU WANT TO DO!!!!!
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Beeps 3 years ago
Don’t know about this one. I use a rice cooker nowadays as I find it less hassle, but my mum always boils rice in an open saucepan, no lid involved, just constant rolling boil, and her rice is just fine, too.
Marlowe Fitzpatrik 3 years ago
We always make rice the risotto-way. You take double-the amount of water to rice (so one cup rice = two cups water). First, you put some oil in the pot and heat it. Put the rice in and let it heat up in the fat. Then you put in the water (we always use vegetable-broth, but just water is fine, too) and turn down the heat to medium and let it broil until the water is completely gone. DON'T STIR! Never-ever-stir! Just right at the end, you taste if the rice is done and if it's still too hard, put more water in and wait some more. NO STIRRING. When it's done, pull off the heat and tTHEN you're allowed to stir. Takes 20 minutes and can be set up while doing the real cooking in the meantime :-)
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"This keeps your tastebuds on their toes!" Jessica said. "In general, anything that will create a bit of contrast will help your flavors shine in your dish—a tiny bit of exposure to the opposite flavor always makes the sensation of your key flavor stronger."
The pie artist suggested that you try and blend your sweet tastes with something salty like salted nuts. You could also replace the saltiness with something sour like citrus fruits or even something bitter (e.g. dark chocolate). That way, you'll enhance both flavors. However, try not to go overboard! Experimentation is great, but not when you turn your guests into unwitting guinea pigs.
"Be careful to contrast rather than confuse the palate. You want opposite flavors, not competing flavors. Lemon with sweet cream = good. Lemon with mint or espresso = ummm… probably not."
#4
When you're cooking burgers with any method, make a small dent on the top of the patty (right in the center) with your thumb. When they cook, they'll stay completely flat instead of shrinking and getting very tall in the middle
Ruth Hempsey 3 years ago
Worst thing is if you press the fat bump in the middle and it explodes with bloody liquid. Not nice. I now use a sharp pointed knife and gently poke a hole to allow the liquid to seep out rather than squirt. I'll do the poke a dent before cooking next time and see if that works. Thanks for the tip.
Channo Sagara 3 years ago
This one is also depends on many thing. Some types of burgers and cook methods just won't result in swelling. The more appropriate advice is: if your burgers are swelling in the middle, make a small dent before you cook the patties next time.
#5
No matter what you're pan frying, don't crowd the pan. Get a bigger pan or cook them in batches, but the reason your potatoes and veggies aren't getting brown and crisp is because they're drowning in their own juice!
Kira Okah 3 years ago (edited)
Not just frying either - when boiling things like pasta and noodles, it is common to see people using too small a pan, stuff gets crowded and sticks together. So many solutions get presented to fix things that can be solved by using a larger pan instead of overcrowding a tiny one.
Amy Stone-Chandler 3 years ago
If you only have one pan, you can just drain the juice out btw.
#6
Clean up your station (or kitchen) as you go! You'll become so much more efficient in the kitchen, you'll always have space to work, and you'll have very little cleaning to do when you're finished
GlassHalfWay 3 years ago
Yep, right into the dishwasher. If I didn't have one, the kitchen would be a hot mess.
Sue User 3 years ago
I can't multitask in the kitchen. When i try to do this, i always end up burning something.
Ramona Jackson 3 years ago
You need to use your timer. Set it to alert you whenever you have something cooking. The *BEEP* reminds you where you need to stir, flip or rotate food you're cooking.
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MygrandsonscallmeNia 3 years ago
I clean before I get started, clean up as I go, then when dinner is over; a clean kitchen in a snap!
Dana Ondráčková 3 years ago
Its called CAYG - clean as you go. Also its much easier to clean eg. Eggs when you spill them than later when they are dry And stuck to surface
In our personal experience, practice is better than theory when it comes to honing your skills with the knife, spoon, and pan. It’s one thing to understand how flavor profiles work and the dozen+ different uses of butter on a theoretical level, it’s something else entirely to get the results you want when you’re sweating from all the effort.
In short, we feel that the very best chefs, bakers, and food experts are the ones who learn from their mistakes and strive to get better every single day. As opposed to folks who order in pizza, watch pro chefs messing up on TV, and mumble ‘how could you make such an obvious mistake, I could have done better than that’ in between mouthfuls. We salute everyone who burns their eggs and overcooks their rice, and sees every mistake as a valuable lesson.
The fact is that many of us have lots of misconceptions about food. We tend to ‘inherit’ them from the people who raised them. If your parents or grandparents used to cook food a specific way with very particular ingredients, odds are that you’ll follow in their footsteps without thinking too much about whether or not it’s the ‘right’ or ‘best’ way to do things.
#7
FLIP THE KNIFE OVER and use the back of it to shove stuff into a pot, not the sharp side
K4l1m3r0 3 years ago
I am very curious why.. it might be obvious but not seeing it.. any help?
Randolph Croft 3 years ago (edited)
I use, mostly, a Serbian chefs knife. Only way it works is if you're careful, you scoop up the chopped bits and it won't dull anything. And it's always sharp enough to shave hair off my arm, yes, I sometimes test things this way. https://almasiknives.com/products/almasi-handcrafted-serbian-chefs-knife
Duarte Martins 3 years ago
And if you have a plastic board you might be scrapping plastic from it
Amy Stone-Chandler 3 years ago
I always use the sharp side, as do most chefs. We sharpen our knives VERY OFTEN. Often daily. But if your an idiot with a knife, don't use a knife to scoop at all.
Ben Kaja 3 years ago
Ok, this is ridiculously dangerous to me. Instead of dulling a knife, you'd rather expose yourself (and others( to the entire blade!!!??? How about a gentle scoop, knife tilted, sharp side down, with a chef blade (which is taller specifically for this purpose), using your off hand to sweep it onto the knife blade. This way you don't dull the knife, you only expose your fingers to a very minimal chance of injury (instead of your whole arm, a curious leaping cat, or overreaching coworker), and you don't have to lift your cutting board. I would send one of my cooks home for the day if I saw them being careless with an upward facing blade. Y'all do you tho
#8
Dull knives are more dangerous than sharp knives.
Jonathan Panda 3 years ago
Yes! Thank you! If you can't cleanly slice a tomato with just the weight of the knife, it's dull. Sharpen it, there are kits and tutorials on YouTube, or pay someone to do it for you, but don't use dull knives!
Jose Gonzalez 3 years ago
I see some people say that sharp knives are more dangerous than dull knives, that's not the issue here. The issue is that when a knife is dull it doesn't cut into the food properly, so you might have to use more force to cut, and then the knife doesn't go where you want it to go. Then it ends up in your hand. A dull knife has a mind of its own.
Bubblegum Witch 3 years ago
I cut the tip off my thumb last thursday during culinary due to my knife being dull. My chef chewed me out for it and made me an important example of why knives need to be sharp to be safe. Thumb still hurts :(
Raymond Pobiak 3 years ago (edited)
A sharp knife will perform much more predictably. As a knife dulls you need to apply ever more pressure on it and on occasion that will cause it to move suddenly and perhaps in an unexpected manner. /// Never cut towards your hands or body.
Raimei Ai 3 years ago
So I have learned...got a lovely scar on the inside of left index finger...from a full better knife... Tho, to be fair, I was using a knife to cut a ziptie since I couldn't find scissors...
Kangaroo171994 3 years ago
@Raimei Ai Honestly I had something similar happen to me but not with a knife. Back in like 2013/2014, maybe even 2015, I accidentally cut myself with a potato peeler on the exact finger u described. I cut that part of my finger literally right by the nail. I still have a very small bubble blister from that incident. I was so mad and freaked out that I chucked that potato peeler. I was like: "Sionara, never again." Technically I dont speak Spanish and idc idc if I spelled that word wrong. Anyways im like grabbing paper towels doing everything I can to stop the bleeding. Called a good friend at that moment in time thinking she'd be there for me to help me, but she wasn't. Fyi: I was home alone at the time too when this happened so that wasn't fun. Unless she literally wasn't home that day at that time; she easily cud have been there for me & help me esp considering the Fact we were literally within walking distance of one another...
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#9
Buy local! Food grown locally will almost always taste better than something grown and shipped half way across the globe. Plus it supports the farmers in your area. Check out when the farmers markets are and get to know the farmers and they will take care of you. Also get to know your butcher, he will guide you through the world of meat better than any book or website if he's any good. Pork ftw.
FH 3 years ago
Yes. I've learned that eating season food is much better and usually it doesn't contain too many pesticides like the food that is out-of-season would require to be grown.
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jon gilbertson 3 years ago (edited)
i think it depends on where you live. i admit that living in rural Wisconsin, USA, i am spoiled, i not only garden myself, but have access to local fresh fruits,meats,etc. heck i get fresh honey and Maple syrup every year. i don't know how someone in a big city like LA or NY would do that. if you live in a large area, i would welcome comments. btw, i only buy local. the company that rhymes with Wall Fart can, hehe you know
Paul Davis 3 years ago
Sad thing is, where I live, when you try to "buy local" you get the crappy leftover veggies the grower couldn't sell to the major companies.
Haunting Spirit 3 years ago
That butcher part might be in America but here in the Netherlands we have some really fine webshops selling very good meat including multiple recipes provided for each sort of meat. Also we have a website Buy a cow, where the cow only will be brought to the slaughter if it is completely sold. Those cows do live happily on fields with grass so the meat is of high quality.
Yeah, you heard 3 years ago (edited)
Sounds great in theory but some people (eg me) live in cold countries. Ain't no chance of getting locally grown bananas, oranges, pineapples, lemons.....
Anon Anon 3 years ago
Don’t some Nordic countries have greenhouses exactly for this purpose? Such a cool idea
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Lizzie Conkey 3 years ago
Never buy fruits and veggies from Walmart. They don’t last 2 days. Always buy local
Talented pie artist and food expert Jessica recently explained to Bored Panda the link between culinary knowledge and traditions.
“Culinary knowledge is usually passed down generationally. If that’s how your mum/dad/gran did it, that’s how you do it. There’s a lot of, ‘If it ain’t broke, don’t fix it’ mentality around the dinner tables of the world,” she said that people can’t tell what the ‘correct’ version of a dish tastes like if, well, they haven’t tried it out. You can’t say that something’s ‘wrong’ if you don’t have anything to compare it to.
“And even then, due to warm fuzzy nostalgic feelings the foods of our youth often invoke, some people may prefer the ‘incorrect’ version. Overcooked pasta just like mother used to make!” Jessica said that there are a lot of feelings of nostalgia hidden in each bite of a meal cooked in a very particular way.
“Of course, there is a line between ‘sub-optimal’ and ‘inedible’ when it comes to food. But if no one is puking up a lung or dying of obvious malnutrition, most busy parents don’t see much of an impetus to change,” the food expert told Bored Panda.
#10
Use weight--not volume--to measure ingredients for baking.
C. Romero 3 years ago
No matter if it's liquids, a "rule" in baking and for bakers is to weight things, in that way you always get the same results, if you measure in volume you're depending on your sight, and your sight is not too precise
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Nia Loves Art 3 years ago
A lot of recipes detail volume, older ones don’t include weights at all. People have cooked fine without weighing things for thousands of years.
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Channo Sagara 3 years ago
I'm begging the americans to stop with the whole cup thing. Use grams like the rest of the world.
Nancy Delgado 3 years ago
I have always used volume, and NEVER have a problem. I'm not spending a boat load of money for metric equipment, which I would have to learn, since we are not metric. As I said, I cook & bake just fine, and receive tons of compliments on my food. Why should we change what already works??? It may be wrong to you, but not to Americans.
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Paul Davis 3 years ago
I've had so many discussions with people who somehow think measuring by weight is some sort of rocket brain surgery science that only a genius could do. But it's so much simpler and far, far more accurate than measuring ingredients by volume. Unless you're talking about very tiny amounts that require a jewelers' scale.
Corey Burlace 3 years ago (edited)
Do people not do this? I feel like at least 75% of people understand density enough that they’d use scales? Never mind, reading more comments, it’s clear that isn’t fully accurate…
Chris Pardo Menez 3 years ago
I have a blind friend here in France who says that when she cooks, volume is much easier for her to use than weight. It all comes down to using what you are comfortable with.
Kristen Doornenbal 3 years ago
A pint a pound the world around. Yes, weigh your liquids as well!
Mtg Wolfie 3 years ago
Then why do recipe books always give measurements in volume? I don't want to have to keep a list of "1c of white, enriched flour is X grams"
#11
Peel your carrots.
Not everything needs to be on high heat.
A good chef knife will be the only tool you really need for home cutting.
Save your bacon fat.
Soups are the best way to use leftovers.
Scott Crowell 3 years ago
Amen! Taught my daughter the difference and also how to order steak. She will never order well done again.
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Ozzie Ogawa 3 years ago
It depends, but here farmers often used animal's manure (especially chicken, goat, and cow) as fertilizer. And i can't trust anyone who bring the veggies from farm to the small shop near me. I'll peel them just to be safe.
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Fenel F. 3 years ago
If they are "old" already, you'd better do it, because it's peel is already thick, and not really appetizing, not to mention, is not pleasant to eat it.
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Michael Pattow 3 years ago
Bacon fat needs to be clarified if you're going to save it for any longer than a week or so or it will start to grow bacteria. Also a bread knife and a smaller knife(paring, utility etc) are very useful especially for amateurs.
Babsywabs 3 years ago
Nope. I have a small jar in the refrigerator that I continue to add bacon fat to after cooking bacon. It has been added to, used up, and added to again for, quite literally, years. It has not gone bad, and no one has gotten sick. If it makes you happy to throw yours out and start over, you do you. I'll continue to do what I've done for a long, long time.
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Stephanie Cook 3 years ago
Dont peel carrots. Wash/scrub. Precious nutrients in and just below that outer skin. Just like potatos etc.
#12
Season everything. Making chicken alfredo? Season the chicken, season the pasta, and season the sauce. Never assume that one flavor element will permeate the whole dish. The difference between a $1 plate of pasta and a $12 plate of pasta is putting the right amount of salt in the water
Aisling Raye 3 years ago
Also, unless it's completely unavoidable for time or what not, make your own pasta. It takes a little learning curve time but it tastes a million times better than the dried store bought.
Agata Fronia 3 years ago
my mum used to make her own past every Sunday, I did helped. It is not that much work, but I am sill not doing it.
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Amy Stone-Chandler 3 years ago
People that don't season food shouldn't be allowed In the kitchen..at least not serving other people
Channo Sagara 3 years ago
I always say: if you want a great burger, then the bread alone should taste good, the patty alone must taste good, and you should be able to drink the sauce. Put them together and you'll guaranteed a great burger. You can't just put a good patty on a dry bread and hope it'll save the whole thing.
Lizzie Masson 3 years ago
I don’t know if this is at any other grocery store but at Market Basket they have a season called Camp Seasoning. I use it on everything and it makes dinner just delicious
Priscilla Wagner 3 years ago
Seasoning doesn't have to be salt. Seasoning is also herbs and spices
Mtg Wolfie 3 years ago
I made some handmade wheat and spinach pasta in home ec in high school. Easily the best pasta I've had.
Josh Gilland 3 years ago
Pretty sure the difference is making it at home (box ok) compared to paying someone else to make it for you.
One thing’s for sure, our understanding of what’s healthy and what isn’t tends to follow fads. For instance, Jessica noted that when she was a kid, butter was “the enemy.” Meanwhile, at that same time, muffins were “the epitome of healthy diet food.” Imagine eating a 1k calorie bran muffin, “slathered in margarine,” with a cup of black coffee while thinking it’s incredibly healthy.
“There are certainly some historical food misconceptions that have done a lot of harm. The vilification of fat by the sugar lobby in the 1960s is a big one that springs to mind, as well as the whole ‘eating a giant bowl of glorified marshmallows is a-ok for breakfast’ phase,” the cooking expert said.
“Outside of broad societal attitudes towards certain foods and diets, there are a number of common everyday cooking mistakes that people make in the preparation of their food—our handling of rice and pasta are high on the list here—but outside of food safety violations, I tend to be pretty sanguine about these things,” she said that as long as there’s nothing dangerous to one’s health, we shouldn’t be too stressed about it. Unless we want to make something taste far better, of course!
“No one ever died from over-cooked pasta, or vegetables boiled within an inch of their life. Sure, they’re missing out on a heightened culinary experience, but do you really want to be ‘that guy?’ I know I’m not going to tell my grandma how to perfect her pasta boiling technique (and if you knew my grandma, you wouldn’t either!),” Jessica quipped.
#13
A chef taught me that sprinkling pepper onto strawberries makes them taste like strawberry-flavoured candy. I tried it and definitely recommend it.
ThatG 3 years ago
Pour a little bit of Balsamic Vinegar in a plate and crack black pepper into it… then dab your Strawberry in it.
Marlowe Fitzpatrik 3 years ago
Okay. I just need to try it. I've heard it so often and I've never dared. But it's strawberry-time now and I'll take one and try it out.
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Raimei Ai 3 years ago (edited)
I dice em into chunks and put some coconut sugar on them and stick em in the fridge. My friend and I call em "Murdered Strawberries" since they ooze juices and it looks like bright blood! I'm sure there's a real name for it tho...great snack for Halloween!
David Armstrong 3 years ago
Macerated strawberries. You can also macerate them In balsamic or liquor for a nice kick 😁
Load More Replies... Lisa Hewes 3 years ago
I always add a touch of black pepper when I make pancakes or cookies from scratch. Sounds crazy, but it's good.
Ben Kaja 3 years ago
Cut the berries, and some black pepper to the cut side. Let it chill a minute or more. Enjoy. It tricks the taste buds into thinking the berry is sweeter than it is with the savory pepper flavor. My favorite use, a bit of berry jam, fresh cracked pepper, a bit of chevre (fresh goat cheese), on toast, endive leaf, or cracker as the vessel
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#14
When you're cooking... COOK. Don't read, text, talk on the phone, watch a movie or anything else. Those couple of extra minutes when you're not paying attention was when you burned the bottom of the sauce and now it tastes like an ashtray. When you hear people who make some great food talk about Love being the special ingredient. They mean it. They love cooking. They love making food that people enjoy. They love seeing happy faces. They love to eat good food. You can't have all of that while you're watching a rerun of CSI and letting your cookies burn into something that explodes into dust when you try to bite into them.
Isabela Cincu 3 years ago (edited)
Best advice so far...everytime I don't feel like cooking the food is rubbish
Stealthee 3k 3 years ago
ADD doesn't allow me to just cook, but I set timers. I never have an issue.
Marlowe Fitzpatrik 3 years ago
Meh. New dish i never made-agreed. But once you got the hang on your basic bolognaise, I can easily do stuff other than concentrating.
Agata Fronia 3 years ago
I have to listen/watch something while cooking, but I also know, that cooking is the priority, when it is time I am dropping listening/watching. I like to cook, but it is so boring, I just need some distraction like with cleaning.
Matt W 3 years ago
I'm not a music person, but when I'm in the kitchen I've got the music cranked up. I've found that I can mentally tune out all of the distractions and focus on my food if I have music playing. It doesn't matter if it's heavy metal or classical, it helps me pay attention to what I'm doing. Although if a country song comes on I have to put my knives away, lol :)
Load More Replies... Mtg Wolfie 3 years ago
I wish. I'm ADHD. I simply don't have the attention span to do that. But neither do I have the attention span to pay full attention to a show. Splitting my attention is perfect, and I've never once had a complaint about my food.
Amanda Cline 3 years ago
I do this but I'm so easily distracted that I'll hit up the YouTube shorts. Helps me keep focused on the meal believe it or not. lol
Nubmaeme 3 years ago
I totally agree. This is the opposite of the post to clean up the kitchen as you're cooking. When I cook, if I try to clean as well, whatever is on the stove burns because my attention was elsewhere. When the meal is cooked and eaten, it takes less than 15 minutes to clean the kitchen and load the dishwasher.
Amy Stone-Chandler 3 years ago
You should be at the stove testing the taste/seasoning as you cook anyway
SelkieBlackfysh 3 years ago
I dunno. I've made some meals while spending half the time in another room and had people genuinely enjoy and want more. But that's probably just a special bit of luck for me alone.
#15
Garlic makes everything better.
Kira Okah 3 years ago
Absolutely! Garlic in vanilla ice cream is looovely!
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Nubmaeme 3 years ago
Nope, nope and NOPE! Not when you're allergic to it. You won't find it in my kitchen.
Scotira 3 years ago
Very true!! I love it, but can't eat it. To the detriment of my husband who loves it, too but doesn't get any with me cooking. 😅🤷♀️
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#16
Salads are hard to make absolutely delicious without lots of dressing, but when you chop up juicy vegetables for a salad — like tomatoes, peppers, or cucumber — salt them before you add them to the salad. It'll remove some of the excess moisture so things don't get soggy, and it'll brighten up the whole salad without making it salty
Neea P 3 years ago
I think people eat too much salt already. I usually just use vinegar and black pepper instead of dressing (or salt), and my salad taste pretty delicious to me!
Joanna Hoover 3 years ago
It's very unlikely for one get too much salt unless one is eating a lot of processed foods.
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Mtg Wolfie 3 years ago
Citrus. This may seem normal to some people, but adding a spritz of lemon then tossing can add a really nice touch to the greens.
Deborah B 3 years ago
Or use less bitter or tasteless leaf vegetables. Try young pea plants as an alternative to lettuce.
Aisling Raye 3 years ago
At the VERY least avoid the tasteless nutritional void that is iceberg lettuce.
Load More Replies... CammyCat 3 years ago
Found a great trick for lettuce! Rinse well with cold water and let it dry just a bit. Pat it down to dry a little more. Doesn’t have to be 100% dry. Then put paper towels in the bottom of the container. Fill 1/2 way with lettuce, then another layer of paper towels, finish filling with lettuce and then another layer of paper towels on top. Then close up! I’ve had lettuce last me a month this way, and u don’t end up with any slimy lettuce!
Daniel Yamada 3 years ago
I don't put dressing on my salads because I like the salad. If you don't like salad, then be honest about it and don't eat salad. Just drink some dressing.
Luiza NP 3 years ago
That's not True. I like every meal well spiced and condimented. Doesn't mean I dont like the food.
Load More Replies... Michael Pattow 3 years ago
Why? Sounds like you're adding unnecessary salt. They don't need a lot of dressing just good ingredients.
Agata Fronia 3 years ago
I am leaving the moisture to not use any dressing, same with feta I am smashing it and covering all the veggies (no seasoning for feta), again to not use dressing
Tenacious Squirrel 3 years ago
I find roasted veg makes salad delicious. Plus you can add other stuff instead of dressing, for example hummus.
Phil Vaive 3 years ago
Or sautee them for a few minutes! I made salad for dinner last night and sauteed some onion, mushrooms, corn, and beans and tossed them in, it was amazing!
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#17
Tip #1 You can make popcorn in the microwave with just kernels, a bowl, olive oil, salt, and plastic wrap. It is way healthier than bags, cheaper, and the oil makes it super crunchy. Place kernels in bowl. Drizzle half a teaspoon of oil on the kernels and add a pinch of fine salt. Mix. Cover top of bowl with plastic wrap. Poke a couple of small holes with your fingers. Cook on high 1.5 minutes. Tip #2 If making a grilled cheese, butter your bread with softened butter, not melted butter. The fats solids emulsified in the butter when sufficiently toasted with the bread makes for much better flavor. Also, make sure all ingredients in your grilled cheese is room temp before cooking. Cheese will be less likely to separate and the sandwich itself will cook more evenly. Tip #3 If boiling vegetables or pasta, make sure to salt the water. It makes the pasta taste better and the vegetables brighter in color. Cook both these slightly underdone because carryover cooking occurs even after taking it off the heat. (edit) tip: Never, ever wash your pasta under cold tap water after straining it. It will taste horrible and lose its texture, even if using it for pasta salad. If you need your pasta to cool, spread on a baking sheet. You can use a drizzle of oil so it won't stick together after cooling. (Edit #2) Yes, I know you can use the stove instead of the microwave. For me, the microwave is faster and a quicker clean up because I can put the bowl in the dishwasher after. I hand wash all my pans carefully so would rather not use them for this, especially since I like to eat plain popcorn almost every day. Also, easier to control against burning and you don't have to stand next to it when using the microwave. I don't worry about plastic wrap because it's not actually touching the food when it's hot and none of my research has shown that plastic wrap nowadays releases plasticizers in damaging amounts to do anything. I'm a chef, yeah, but at home I'm really lazy. (Edit #3) TIL: The people of reddit take popcorn and grilled cheese very seriously.
Mtg Wolfie 3 years ago
Tip #3 should include a dash of acid when boiling veggies and pasta. Salt and citrus. Seriously guys, add lemon juice to everything.
Sandi Back 3 years ago
While in Italy I learned from a few cooks to never rinse your pasta because the starch will help the sauce adhere to the pasta and also never put oil in the water while cooking pasta. Again it causes the sauce not to adhere to the pasta,
Elizabeth Butler 3 years ago (edited)
How many popcorn kernels for that half teaspoon of oil? 1/4 cup? more? less?
Kristina Atwood 3 years ago
Fun ride reading this one. Taking some of these recommendations because I think the contributor is worthy. And... I do take grilled cheese very seriously.
#18
Don't overthink your recipes. Instead of trying to make everything as fancy as possible (and use as many impressive ingredients as you can), just learn how to shop for quality ingredients. Food doesn't have to be fancy or complicated to taste good. A simple recipe made with quality ingredients and proper technique is almost always better than being fancy
v 3 years ago
What is your definition of quality ingredients? Organic doesn't contribute anything to quality, at least at the supermarket level so the only thing you're paying extra for is that you're eating something that was grown by the constraints of a set of nebulous rules that have become basically meaningless. Also, if you're comparing the cost of individual items to the cost of a complete, processed, meal you're making an incorrect comparison. I'd be willing to bet that the cost to make most recipes is in the $20 to $30 range for the various ingredients BUT most recipes make enough food for 3 or more servings which brings the price per serving down to the same or lower than the processed meal.
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Celtic Pirate Queen 3 years ago
Some of the best dishes I make are made using truly simple ingredients. It's more about technique and the correct cooking method.
CammyCat 3 years ago
And always make it the way the recipe says to the first time. Then u will know what it’s supposed to taste like. If u do that, future experimenting will most likely be successful. And don’t make lots of changes at once! Just 1 or 2 small things at a time. And let the ones u r cooking for BE HONEST and not upset with feedback. I cook “to taste” for my family. If they like garlic, I tend to cook with more garlic, salt/pepper, etc
Agata Fronia 3 years ago
yes, this, I prefer to buy less but better quality, unless I am making toasts, than the cheapest bread, ham and cheese is perfect (I am just checking the amount of meat in meat, 75% is the lowest I can go)
Marlowe Fitzpatrik 3 years ago
... Amount meat in meat? Is that a typo or is there anything not-meat in your meat?
Load More Replies... Mtg Wolfie 3 years ago
My family cheesecake has 3 ingredients (4 if you want it flavored). The most important part of the recipe? The brand names. We've tried skimping, and it looks and tastes like c**p.
#19
If your cutting board keeps slipping around the counter, put a wet towel or paper towel under it to keep it in its place. It'll make your chopping process much safer than it would be otherwise!
Lisa Hewes 3 years ago
You will never go back! A wet towel (not dripping) or a rubber mat. Seriously, make this a habit!
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Paul Jordan 3 years ago
Speaking of wet towels, I just learned that if you wet a paper towel and lay it next to the board while cutting onions, it absorbs whatever it is that makes you cry
The Other Guest 3 years ago
I learned this trick on another BP list a few weeks ago, and it's been a godsend. Our kitchen has almost zero counterspace, so we always place a large cutting board over the sink and use that for food prep. It wasn't ideal as it slid around so much, but since putting a wet towel over the divider in the sink before setting the cutting board on it, the slipping has stopped completely.
Darla Taylor 3 years ago
Works extremely well, plus those rubber weaves that are sometimes used as drawer liners work well for keeping your cutting boards in place. You can also use them as an extra grip to get a jar lid open.
#20
Always, ALWAYS taste your food while cooking. I always have like 5 spoons beside me while cooking. This allows you to accurately adjust seasoning, flavours, and cooking time.
It is tough at first to know what to adjust, but you get better at it with time and it will really improve the quality of food you make (especially over-salting).
E Menendez 3 years ago
A dash of vinegar is always a good bet when you can't quite figure out what the dish needs. That kernel of knowledge changed my life.
Nikki Sevven 3 years ago
Agree. If you taste it and it "needs something," but can't tell what it needs, it probably needs acid.
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Michael Pattow 3 years ago
This is so true. Cooks in restaurants always have tasting spoons near by. I taste as much as possible before sending food out.
Matt W 3 years ago
Yep, we have a big container of tasting spoons at every station in our kitchen. Never send out food you haven't tasted.
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Heather Talma 3 years ago
Additional tip: Get a tasting dish so you don't have to wash 5 spoons later.
Channo Sagara 3 years ago (edited)
Btw after you taste your food, friggin throw away that spoon you used. I see to many people dip the spoon they just used to taste, back into the pan. That's disgusting and actually dangerous, your food will go bad a lot quicker.
Sarah Levine 3 years ago
My "two spoon method" is to have a larger spoon, and a smaller spoon. Use the large one to dip into whatever you're making. Pour some into the small spoon and use that to taste.
Tota Mostafa 3 years ago
See the problem here is... When you're on a no carb diet, but the rest of the house eats carbs.
#21
The Roux - Probably one of the most useful things in cooking, it's used as base for sauces. heat up a few tbs of butter in a saucepan and stir in an equal amount of flour. Once it is thick and frothy you can add a liquid of your choice for the base of your sauce (milk or chicken stock are my favorites) add as much as necessary to reach your desired consistency. Add spices or melt cheese to make a great cheese sauce. Be creative!
Theora Fifty-five Johnson 3 years ago
Using roux to thicken gravy or a creamy soup makes it much smoother and silkier-tasting.
Ramona Jackson 3 years ago
Corn starch or corn flour's much better because it doesn't form lumps in the sauce.
Mtg Wolfie 3 years ago
Never had it turn frothy. I usually go for a golden roux. Equal parts fat (butter is common, but lard can work as well) and flour. It forms a sort of dough. I prefer the flavor of turning it golden brown before adding the liquid.
Red 3 years ago
A roux is also a game changer when baking bread. It will give you the softest bread ever. A small step, but makes a ton of difference.
Matt W 3 years ago
You should look into Japanese milk bread. What you're describing is a tangzhong in essence and also seems to help with the shelf life of the bread.
Load More Replies... RoseAnne Hutchence 3 years ago
Oil-free roux is another excellent option (and better for the waistline).
#22
If you're using raw, chopped onions in a dish, soak them in cold water first to draw out some of that bite. It's a really small thing, but it can make a world of difference
Aisling Raye 3 years ago
Yay fellow onion lovers!!!! It's fully unsolicited advice, but if you have roses in your garden, plant onion seeds between your rose bushes. Apparently they have some sort of symbiotic relationship (TBH I've never looked it up.) I'm a terrible gardener but I started doing this on the advice of a friend and OMG I have never had better onions in my life. Also, it costs near to nothing to buy onion seeds. Double win.
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Daniel Ikelman 3 years ago
Totally unnecessary. And your onions will steam instead of saute. No chef does this
Krista 3 years ago
"Raw, chopped onions in a dish". This is talking about onions that will be eaten raw, not onions that will be cooked at any stage.
Load More Replies... Aisling Raye 3 years ago
As an onion lover, I am offended by this post lol. It should say "To make your onions not taste like onions, try this trick." Or maybe, if you don't like onions, don't use onions??
Tota Mostafa 3 years ago
Isn't that for the tearing problem? Because like... Don't we NEED the bite to give us strong flavour?
#23
Steaks *continue* to cook even off the grill.
#24
Cooking with softened butter and melted butter yield entirely differently results. For example, grilled cheese. If you butter your bread with softened butter instead of just melting the butter in the pan, you'll get a much more flavorful (and crispy) result. The fat solids emulsified in the softened butter make the bread crispier when it gets toasted over high heat
Lisa Valen 3 years ago
Also, always use REAL butter. Not margarine or other butter substitutes.
jadie parker 3 years ago
well unless you have a dairy allergic or choose not to eat dairy products
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Amy Stone-Chandler 3 years ago
Margarine is bad for you. It's whipped, flavoured oil. Butter is natural. Don't kid yourself. Our brains NEED chloresterol!!
Mtg Wolfie 3 years ago
I spray the bread with an olive oil cooking spray, then fry it like normal. Easily the best toast I've ever had.
Marlowe Fitzpatrik 3 years ago
Leave it out of the fridge early. Or if not possible, put it in the microwave for just 5 seconds or less. Really really short!
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Jennifer Griffin 3 years ago
I honest to God had no idea there was any other way of cooking a grilled cheese sandwich rather than putting the butter directly on the bread!! My mind is blown lol However, sometimes I do use Mayo in place of the butter
RoseAnne Hutchence 3 years ago
A grilled vegan cheese sandwich, sans butter, under the broiler is heavenly.
Matt W 3 years ago
Not suing you. I'm a convert as well and I cook for a living.
Load More Replies... Francesa Miller 3 years ago
I started using mayonnaise (real mayo - not "salad dressing") to 'butter' the bread for a toasted cheese sandwich -or toast. It's easy to spread, doesn't scorch easily, and tastes lovely.
#25
Learning proper knife safety and knife skills aren't all about chopping things as quickly or impressively as possible — when you know how to use a knife properly, you'll also save a lot of effort and make yourself far less prone to injuries
Chris Wright 3 years ago
It just a shame that the above photo does not show proper knife skills :( Claw grip people!
Agata Fronia 3 years ago
I needed fingerprints for my new passport, my fingers were all cut, same day while cooking I cut myself again, I do not have proper cutting skills
Channo Sagara 3 years ago
If you don't work in a restaurant, there's no need for fancy chopping speed. With that said, the fancy speed is indeeed achieved by working in a restaurant, if you cut 3 huge bags of potatoes every morning you will become really quick. For home cooks who probably cut couple of them for couple of portions, you don't need speed and you probably won't achieve it either. You'll need quantity, not bravery to attempt it with the few potatoes you have.
#26
Use dried spices as early as possible when cooking as they need time to rehydrate. Use fresh spices at the end immediately before serving. Don't salt your food until you're about to serve. Edit: I honestly don't understand what's so contentious about this comment. It's the advice I've been given by professional chefs both in person and boilerplate text in practically every recipe I've followed over the years. Maybe because I said "spices" instead of "herbs"? It doesn't matter when you add turmeric, but it damned sure matters when you add dried rosemary.
Ellen Ranks 3 years ago
This also depends on the herb or spice, for example rosemary should be added early, parsley later.
Nikki Sevven 3 years ago
What?! No professional chef would recommend "only salt before you serve." You need to salt every element of your dish while it's cooking, not just sprinkle some on the dish right before you serve.
Firefoxy3121 3 years ago
I don't fully agree on the salt If you're adding salt to sauces and stuff like that you want to add it early so it'll be dissolved, or you end up crunching down on it and it tastes horrible
nini 3 years ago
Yes, and I also was told to season every layer of the dish and taste all the time - difficult if you add the salt in the end and it may change the whole taste profile of your dish in an unpredictable way
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Peter Jamson 3 years ago
But you are right, dried rosemary is sad and awful regardless when you add it.
#27
When making pork chops cut the ribbon of fat so that it is in pieces instead of one long piece.
It prevents the chop from curling in the pan and cooking unevenly.
Indosidius 3 years ago
Actually, any chop you cut this way helps. Lamb, mutton, pork. Cutting the fat stops the chop from curling as the fat shrinks.
Amy Stone-Chandler 3 years ago
DO NOT cut it off! You render it down in the pan!! Then cook it, add your herbs and a pad of butter, swish on top
#28
Perfect cake - weigh however many eggs you need. (2 or 3 generally) everything else should be the same weight (marg, flour, sugar etc)
Kelly Taylor 3 years ago
Never take baking advice from somebody who uses margarine. End of story!
Elizabeth Butler 3 years ago
Never use margarine, PERIOD. Very unhealthy in spite of the propaganda the big food companies put out to increase their profits.
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Just a ray of f'ing sunshine 3 years ago
Are the eggs in or out if their shells? (Yeah, I'm not a baker)
Ramona Jackson 3 years ago
Out of their shells, otherwise it makes the baked goods too crunchy with eggshell.
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Riley Hudson 3 years ago
This is quite literally just a recipe for pound cake
Load More Replies... v 3 years ago
Is this meant to be that everything, except maybe salt, in the cake is put in to the same weight as the eggs?
neb skram 3 years ago
yes like in "pound cake" lb of eggs lb of flour lb of butter lb of sugar
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#29
SALT. My god salt your food. If there is one mistake that home cooks make, and then wonder why it doesn't taste as good as a restaurant, it is usually too little salt. Salt opens up the receptors on your tongue and enhances the flavor of pretty much everything.
Easiest example is salting the water you would use to boil any starch (pasta, potatoes, etc). You should put **a lot** of salt in the water. Think about how much you would consider a lot, then double it, and add that much. This is the best time to season any starch, when it is boiling. Then adjust the flavor (add more) if needed once it is cooked.
Bobby 3 years ago
Don't salt your rice water as much as your pasta water. I learned that one the hard way
Channo Sagara 3 years ago
Don't salt your rice water. Period. Asian here, i cook rice 3 times a day for the last 30 years. I can cook rice with no equipment and my eyes closed. Don't salt your rice water.
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Dillon Sizemore 3 years ago (edited)
I love the salt complainers if you have high blood pressure 9/10 times it's not the salt causing it its other things in your life/diet. People we have used salt as the top preservative along with vinegar for 6000 years and the top seasoning just as long besides grains almost all food if you go back far enough(before the early spice trades) had copious amounts of salt. Remember salt≠sodium
Nikki Sevven 3 years ago
I have HBP, and I don't limit salt in my cooking. I put it in if the dish needs it. However, I also don't eat fast food or overly processed foods, which is where most dietary salt comes from.
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Thomas Moore 3 years ago
I'm sorry, I'm a horrible person, but, almost nothing needs added salt. As long as you're eating a good mix of foods you shouldn't need any additional salt either. Although some recipes, do require salt to make, adding salt purely for taste I find unnecessary.
Heather Talma 3 years ago
A wise chef once said, "If you're wondering whether salt belongs in something just look at the ingredients and if they're made of food then the answer is yes."
Chich 3 years ago
Once you cut down on salt you realize many people use far too much. I use it but sparinglty and food tastes better that the stuff served up by those who use salt as a crutch.
Marlowe Fitzpatrik 3 years ago
I agree when it comes to sauce and meat and vegetables. But potato and pasta really need salt in the water. Not too much (I usually taste the hot water - if it's too salty, I dump some of it and replace it with unsalted water)
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v 3 years ago (edited)
No. We're not but you may be if you eat a lot of processed food though.
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Ruth Hempsey 3 years ago
I'm actually surprised that people boil potatoes without salt. My mother in law did that and her spuds were awful. There's a reaction between the veg and the sodium and it cooks faster and tastes way better, and no need for handfuls, just a couple of good pinches. Ditto pasta, but rice, just a small pinch if any. Rule number one with salt, a little goes a long way.
#30
Peanut butter can really round out the flavour in sauces and stew-like dishes.
Babsywabs 3 years ago
I make cole slaw with pre-shredded cabbage and jar dressing. I add a little apple cider vinegar, then a tablespoon or so of peanut butter. It give the slaw a deeper, earthier flavor, and helps cut the heavy sweetness of the dressing.
Cerridwen 3 years ago
I make my coleslaw with mayo, cabbage, and diced tomatoes. Salt and pepper. I also enjoy hot slaw
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#31
Don't cook bacon naked. (microwaving is fine)
Indosidius 3 years ago
Not a chef here. Do you mean Bacon on its own without added stuff, or do you mean yourself buttnaked? I can understand the second reason, because bacon fat splatters....
WoodenLion 3 years ago
made some walnut and corn fritters naked once - just once though - i do learn from mistakes.
Load More Replies... Rachel Ashwell 3 years ago
I just tried baking the bacon in my oven instead of frying or microwaving it. This will now be the only way I cook bacon. No curling, evenly cooked, nice and crispy, and no spattering. Works in a toaster oven as well.
Sue User 3 years ago
I eant to try this but what about grease ? I poir it out if pan while cooking on stove, otherwise you are deep frying
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Michael Danhauer 3 years ago
Please dont microwave bacon... Use a big enough pan to lay the strips flat... Cook over a low to medium heat... Use a fork or tongs to flip often... After a bit there will be enough grease to cook bacon evenly... Stop when the grease turns to little nearly frothy bubbles on the strips... Remove a place on paper towel to soak up excess grease... Follow these steps for perfect chewy yet crunchy bacon... Microwaves are for lazy savages
Sonnovab Kegeles 3 years ago
I can tell you from painful experience I can tell you this is very true.
#32
Chop with the rear part of the blade, not the tip, in a rolling motion.
Marlowe Fitzpatrik 3 years ago
Yes, but only when the blade is curved outwards and not straight. So for chopping, get a curved blade!
#33
Im no professional, but in my years of cooking i've found that NOT EVERYTHING NEEDS TO BE COOKED ON HIGH.
#34
Do NOT put cast iron stuff (skillets, grill pans, etc) in the dishwasher. Unless you like ruining things. Also, presentation somehow adds to how good the food tastes
Raven DeathShade 3 years ago
Your senses tend to collaborate on those sorts of things. That's why presentation matters. Your eyes and nose work with your tongue and palate to get the best result from your food.
#35
Make your own stock. It's remarkably simple and freezes fantastically. Use a bird carcass or wing tips plus some roasted vegetables to make a huge batch. It will make anything you make taste better. Prep your vegetables before starting your meal. If you know you're making a meal that night then cut up the veg in the morning and leave in a ziplock or whatnot. It's a lot easier to get a meal timed properly when you're not trying to do too many things at once.
Kusotare 3 years ago
Making your own stock is conceptually a great idea, but I don't have the freezer space to hold it, nor the ingredients that would go into it (veg scraps, chicken wingtips, beef bones, etc). My freezer is full of stuff I've stocked up on that was on sale ($5 top sirloin or pork chops), frozen veggies, and ice cream. I would love to make my own stock, but I'm not willing to buy a separate freezer that that would require.
Arnavet 3 years ago
It doesn't require a separate fridge. My husband and I have a small freezer on our fridge and I can still put stock in to freeze when it's a bit crowded. Use smaller containers and you also don't have to make a ginormous batch.
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#36
**1. Pay attention to plating.**
A nice, clean, warm plate can make the difference between an OK meal, and a great meal. Most restaurants I've worked in aren't serving anything special, they just serve it in a way that makes it *look* special. If you treat your homemade stuff like it was in a five-star restaurant, you can make Hamburger Helper taste like scratch-made casserole.
**2. Read recipes completely, and prepare before starting.**
Don't start cooking until your mise en place is completely squared away. Get out ever knife, tool, and pan you will need. Measure out all of your ingredients, and put all of them on the counter next to your stove. When you are on step 1 of your recipe, you should know what steps 2 and 3 are. With most recipes, you don't have time to go back to the cookbook to double-check what you're doing while your chicken dries up into leathery bits in the pan. Plan ahead, and make sure you're ready to *finish* your dish before you start it.
**3. A good sauce can save almost anything.**
Learn how to cook at least three sauces from memory with every day ingredients. A red wine sauce (cup or so of red wine, some butter, salt, onions and pepper) can turn any cheap steak into a great meal. Simple marinara can be made for under $10 bucks, and is just as good as the $20 pasta you get at Maggiano's. Find some recipes you like, and memorize them.
**4. Season Everything.**
Cooking chicken alfredo? Season the chicken, season the pasta, season the sauce. Never assume that one flavor element will permeate the whole dish. The difference between a $1 plate of pasta and a $12 plate of pasta is putting the right amount of salt in the water. While we're on the subject...
**5. Taste Everything.**
Taste everything, all the time. Good Italian chefs taste the pasta water before they drop the noodles. Taste your sauce every time you add to it. Never throw things in a pan and "wait to see" what happens. You should know what your dish will taste like *before* it hits the plate.
**Edits:**
* Don't taste boiling pasta water. I have seen life-long chefs do this, and it boggles my mind.
* Always keep a good French cookbook in your kitchen. The French are known for their food for very good reasons.
* Unless you're baking, recipes are guidelines, not infallible rules. Once you are comfortable with the basics of cooking, apply those skills to your own original ideas. Use cookbook recipes as jumping-off points for ingredients you really like.
NsG 3 years ago (edited)
That last point - unless you already know what you are doing, the first time you make a recipe, follow the damn recipe! When you know how the ingredients interact and flavour mixes, then go to town with your own version. Edit: known substitutions for allergens are obviously excepted
Rachel Ashwell 3 years ago
My pet peeve is when people make a recipe, alter it dramatically, then give it a bad review.
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#37
If you swirl the hot wings around in the bottom of the sauce bowl for about eight seconds before tumbling them, the oil in the sauce (butter - what have you) breaks down in the heat first and you get a better coverage when you tumble / flip them.
Debra Robinson 3 years ago
I do this using a sturdy container and lid. Same for buttering vegetables.
#38
My brother is a chef and works at one of the leading restaurants/hotels in my state. Has cooked for presidents, A-list actors, etc. Shadowed him last night as he was cooking dinner for the family and I'd have to say the most surprisingly simple yet brilliant thing I learned was to throw a little bacon in with vegetable medleys. Still very healthy, yet insanely delicious. I've never been able to eat sprouts or kale happily before, but that was just incredible.
Nikki Sevven 3 years ago
Roast your vegetables. The Maillard reaction will make them sweeter. If it's a bitter vegetable, like anything in the cabbage family, acid counters bitterness, so drizzle with some lemon juice or vinegar.
#39
* Mise en place ("mess in place")... Get everything sorted out, measured out, chopped and prepped beforehand. * Preheat your oven for 20 minutes AFTER the timer beeps. This will allow the metal inside to heat up as well, resulting in better heat retention when you open the door. * When baking, if the recipe says 10 - 12 minutes, set your timer for the 10. You can always add minutes to a bake, but you can never take minutes away. * Wet towel or a grippy shelf-liner thing under your cutting board. Don't chase it across your counter and cut yourself. * Sharpen your knives regularly. A few quick passes on a stone or through a machine every other time you use them will prolong their life as well as yours. The most dangerous tool in a kitchen is a dull knife. * Don't bake in dark-colored pans. Dark holds heat. So if you're baking a cake and are using $10 Walmart pans that are dark gray, you're going to overcook the edges before the center is done. Buy some light pans on Amazon and thank me later. * Don't be afraid to experiment. Try adding dried sweetened cranberries (craisins) to your oatmeal raisin cookies. Tinker with your favorites and maybe change them up a bit. * Carry-over cooking. As mentioned repeatedly in the thread, food will continue to cook after it's taken off the heat. So always shoot for under when you pull. * Let your meat rest. Just pulled a 7lb prime rib out of the oven? Better let that b***h rest for at least 10 minutes before you cut it. Otherwise it'll bleed out, become dry, and you'll be pissed. Resting lets the juices redistribute throughout the meat, meaning each slice is perfect. * Save your spice bottles. When you make custom spice combos, like rib rubs or seasoning salt, these come in handy. Piece of masking tape with the contents on it, and you're good to go. * Read reviews on recipe websites. Many of the people have made the recipe repeatedly and tweaked it according to their tastes, which might be similar to yours. Yes, 1000 comments might seem like a lot to fish through, but if you're 100 in and you notice a common trend, like "too much salt" or "lemon flavor wasn't strong enough", you'll get the hint.
Kira Okah 3 years ago
If you are reading the comments to an online recipe - actually read them. Most of the people who are stating stong flavours or weird tastes quite often have modified the recipe without knowing what they are doing. See way too many comments of "too salty (when I added 3x the salt)" or "weirdly fishy (because I added anchovy paste to the sauce)" or "nothing like chocolate (because I subbed the chocolate for red bean paste as they can look similar when cooked)".
Debra Robinson 3 years ago
Yes, craisins and dried cherries are a great raisin(ICK) alternative!
Nikki Sevven 3 years ago
Oatmeal cookies (minus the raisins) are fantastic with dried cranberries and chunks of dark chocolate.
#40
sharp knives mean less wounds, bacon grease for every pan related event, learn how to properly cut an onion (halved, top removed, scored vertically toward the intact base, then sliced horizontally), shallots f*****g rule, when you can taste the salt you've used too much (generally speaking) and mandolines are wonderful but remain f*****g attentive while using- there's a good reason i call 'em palm peelers. edit:punctuation edit:sp
#41
Using your dominant hand, touch your pointer finger to the muscle at the base of your thumb, on the palm. The fleshy part that you can move freely.
When you use your pointer finger and press down on that muscle, that is rare.
Middle Is medium rare
Ring is medium
Pinky is Well Done. (Don't ever cook meat to well done.)
Kira Okah 3 years ago
Chicken has to be well done because salmonella is present throughout the body of the chicken. Pregnant women are recommended to eat well done beef, do not have a go at people who opt to follow this advice. Or anyone that you are cooking fr with a different personal preference.
Nikki Sevven 3 years ago
Poultry should be cooked to an internal temp of 74ºc (165ºf). This isn't "well done," but "cooked through." The standards have changed over the years, and it's no longer necessary to cook meat to "dry and stringy" for it to be safe.
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Eat Dirt Crow 3 years ago
I can't even reach my pinky to that part of my hand so that solves that problem.
Hydro Keychain 3 years ago
F that... know your temps and use a thermometer. Welcome to the 21st century.
#42
Cold oil, hot pan, foods won't stick.
Kira Okah 3 years ago
This is a myth in the fact that there is a better way - both pan and oil are hot. If the pan is hot then the oil gets into any micro pores before the food, if the oil is hot then the outside protein structure has already been modified before hitting the pan to not stick anyway.
Kusotare 3 years ago
That was a mnemonic popularized by Jeff Smith (the Frugal Gourmet), but it's not true. One of the main reasons for it was to keep people from putting oil in a cold pan, turning up the heat, and doing something else while the pan and oil came to temperature. If the 'something else' task took too long, they ran the risk of the pan and oil overheating and catching fire. So if they instead waited for the dry pan to come to temperature, then added the oil, they could start cooking almost immediately, no fire risk.
Tim Douglass 3 years ago
Unless you literally add the food and oil simultaneously this won't do anything. The oil will reach pan temperature in about a second or less. Of course if this is being compared to overheating and burning your oil, then all bets are off.
#43
I'm not a chef but an awesome chef's knife that I got as a gift changed *everything* in how I prepare my food. I can't tell you how important it is to have good knives, it makes everything go so smoothly.
#44
The best advice I've gotten is that the main two differences between a restaurant chef and a home cook, other than training and basic cooking knowledge/skills, is that the chef will season (salt) much more generously. Second and most importantly CLEAN AS YOU GO. You will become so much more efficient in the kitchen, will always have space to work, and will have very little cleaning work to do when you're finished cooking!
#45
-Most foods cook after you pull them out of the; oven, grill, or pan. -Always add a little less seasoning if you are unsure, you can always add more later. -If you do over-salt something (rice, soup or whatever) cut a potato in half and throw it in there, the starch will suck up the salt. -Always wash your hands before and after touching food, no one wants your germs on their food. -Use the drippings from a pot roast or turkey at the bottom of the pan to make gravy using corstarch and water (plus spices). -Stir fry's you want your veggies to hit a HOT pan, pre-heat a pan as you would the oven. -You can use the fleshy part of your thumb's muscle to test for meat done-ness. index finger - thumb = rare| middle finger to thumb = Med Rare| Ring finger - thumb = med well| pinky to thumb = well done. -Always wash your equipment as you go, if needed use a spoon to scrape pans to get that hard to clean stuff off. -Know how to use a knife! and know the different terms for cuts in food. (julienne, brunoise, chiffonade, [google how to do them, and their use]) -Salad dressings are easy! Seasoning/herbs->vinegar of some sort->oil (mix dressings as you are pouring in the oil, give your GF/BF an orgasm in the mouth) -MOST IMPORTANT, IF YOU DON'T KNOW HOW TO COOK FIGURE IT OUT, OR ASK SOMEONE! COOKING IS A VITAL TOOL TO BEING ABLE TO LIVE, PEOPLE TAKE IT FOR GRANTED (I KNOW A BUNCH OF PEOPLE WHO REFUSE TO COOK THAT'S WHY I SAID IT), HOWEVER IT IS A LEARNED SKILL. JUST LIKE ANYTHING ELSE IT TAKES TIME TO MASTER, KEEP AT IT AND YOU WILL GET IT. -also, parsley is cheap and adds a dimension of "art" to your food. If I can think of anymore I will add them, also been cooking for 10+ years in restaurants...
#46
1. mushrooms contain a lot of water. Don't wash them, brush the dirt off. 2. dessert and baking is more of a science than an art. Follow instructions and measurements of ingredients exactly 3. herbs such as thyme, rosemary, cilantro, bay leaves, parsley enhance the flavour and fragrance of your food. ex. roasted potatoes, meat, soups, broth. 4. when you're boiling something, the water WILL evaporate and will reduce the solution thicker and more flavourful. 5. there is a difference between oils. (peanut, canola, olive, granola) Know when to use one or the other 6. Whenever you cook meat, always let it rest for at least 5 minutes or else the juices will escape and lose flavour 7. always have onions and garlic ready to use **EDIT:** a lot of people are refuting my "brushing mushroom" thing. I watch a lot of cooking channels and I myself cook frequently and I do recall that mushrooms have so much water in them already that if you coat them in water, it won't release it's full flavour. I'm not an expert so don't hold me up on this. [here's a video.](http://www.youtube.com/watch?v=zf-DPoSMP04)
Nikki Sevven 3 years ago
Yep. Alton Brown disproved it on an episode of Good Eats. You can absolutely wash mushrooms.
Load More Replies... Beth S 3 years ago
If you wait until you use the mushroom then give them a wash - it doesn't appear to affect the dish. Also a great way to lengthen the freshness of mushrooms is to take them out of the plastic wrapped bin and place them in a paper bag. I keep my paper bag of mushrooms in the fridge and was shocked at the difference it makes.
E Menendez 3 years ago
Just as this person has heard it is true, I have also heard this is not true. And I wash my mushrooms without an issue. Still really flavorful, so...
B S 3 years ago
alton shot the mushroom one down a decade plus ago. let go of the idea you can waterlog your dirty mushrooms by rinsing them.
Debra Robinson 3 years ago
Oh, and I guess they don't realize that of course a little water won't make a difference anyway if they're in a salad or stew, pasta with sauce-whatever.
Load More Replies... v 3 years ago
Unless you're giving your mushrooms a long, luxurious, bath there is no reason not to wash them with water as they will only, if actually, soak up a minuscule amount of water in this time. I'd say the bigger tip for mushrooms is to plan time for them to properly cook because it does take a significant amount of time to cook the water out of them.
#47
If you oversalt something (soup, stew, etc.), throw a potato into the pot. It'll suck up all the salt and won't leave it oversalted.
#48
When making chili, add sriracha. (That red hot sauce with the rooster on it.) Not a lot, just one good squirt into the pot. Gives it a good spiciness that normal chili powder doesn't achieve, as well as a good flavor.
#49
Mix one part sugar and water, heat it and stir until all the sugar dissolves. Brush this in-between layers of a cake and keep it super moist and awesome for longer.
Tatiana Kouzmanoff 3 years ago
To make moist cake add a packet of instant pudding mix to the dry ingredients.
#50
Kosher salt is far better to cook with than iodized salt, and is considered the gold standard in most kitchens. It's also less 'salty' than some other kinds of salts, so it's more forgiving and makes you less likely to over-salt something in the first place
Hydro Keychain 3 years ago
The iodine in table salt will add a slightly bitter taste when cooking with it. As a finishing salt, not so much.
Load More Replies... Nikki Sevven 3 years ago
Saying that kosher salt is "less salty" is not exactly correct. It is correct that a teaspoon of kosher salt contains less sodium by volume than a teaspoon of table salt. (This is only true because the grains of table salt are smaller, meaning there's less air and more salt granules in the teaspoon.)
Weed in the Garden 3 years ago
In the US, it's usually in a large box. You may need to look in the specialty food section. I prefer it to regular iodized salt BUT iodine is hard to find in a typical diet. If you use/switch to Kosher salt, make sure you are getting iodine in your diet from another source.
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#51
The perfect omelet is made with 2 eggs not 3, some people add milk but that's a mistake. Also, when cooking pancakes, heat the pan until its hot enough where if you add a drop of water it immediately boils. roughly 350 F.
Karen 3 years ago
Plus, when you allow the pancake batter to sit for five minutes before using it, you will get those pancakes that grow when you flip them and are much more fluffier.
WoodenLion 3 years ago
plus: gotta' let that buttermilk do it's thing for a few min.
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carla leitner 3 years ago
I guess it depends on the size of your pan but in my experience the best fluffy omlette (in a normal sized pan) is made with three eggs and a splash of whipped cream
Dillon Sizemore 3 years ago
I was told for scrambled eggs add milk for an omelet add a little bit of water then whisk till you have a froth this makes the omelet fluffier but still have a full egg flavor to complement your omelet fillings.
What do you think ?
RandomFrog 3 years ago
I would like to add my own nugget of wisdom in here. I was having a conversation With my friend about how she stopped taking her meds becuase she thinks she can’t get better. I was trying to tell her to keep taking them, when I just came up with this: a dented car can still drive.
Aisling Raye 3 years ago
Best nugget of advice from my grandmother when I was learning to cook as a kid....LEARN YOUR MOTHER SAUCES! It's not just that they can be the base to almost anything, it's also that they teach technique.
Channo Sagara 3 years ago
My mother died before i can learn her sauce recipe. Yesterday i ate in a small restaurant near the station and cried. The sauce taste exactly the same. I will be coming back.
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SuePrew 3 years ago
To make a boxed cake mix taste homemade, change the water for milk, the oil for melted butter and add ad extra egg. Cook as directed.
Jonathan Schaefer 3 years ago
EVERYTHING IS HOT !!!!!! Is the best advise for walking into a working kitchen or one that is not your own, you should absolutely think every pan and pot is HOT and do not grab things with bare hands please
Ronald Nye 3 years ago
My mom was excellent cook. I used to watch her and learned how to cook that way. But I could never make the fried chicken she made. It was so good. One day I was biking through Minnesota and stopped at a mom and pop restaurant and had my mom's fried chicken. I was so excited I walk into their kitchen and hugged the chef. Told him why and he told me to come back the next day and would show my how he did it. Thank you Jack.
Francesa Miller 3 years ago
I started using mayonnaise (real mayo - not "salad dressing") to 'butter' the bread for a toasted cheese sandwich -or toast. It's easy to spread, doesn't scorch easily, and tastes wonderful.
RandomFrog 3 years ago
I would like to add my own nugget of wisdom in here. I was having a conversation With my friend about how she stopped taking her meds becuase she thinks she can’t get better. I was trying to tell her to keep taking them, when I just came up with this: a dented car can still drive.
Aisling Raye 3 years ago
Best nugget of advice from my grandmother when I was learning to cook as a kid....LEARN YOUR MOTHER SAUCES! It's not just that they can be the base to almost anything, it's also that they teach technique.
Channo Sagara 3 years ago
My mother died before i can learn her sauce recipe. Yesterday i ate in a small restaurant near the station and cried. The sauce taste exactly the same. I will be coming back.
Load More Replies... SuePrew 3 years ago
To make a boxed cake mix taste homemade, change the water for milk, the oil for melted butter and add ad extra egg. Cook as directed.
Jonathan Schaefer 3 years ago
EVERYTHING IS HOT !!!!!! Is the best advise for walking into a working kitchen or one that is not your own, you should absolutely think every pan and pot is HOT and do not grab things with bare hands please
Ronald Nye 3 years ago
My mom was excellent cook. I used to watch her and learned how to cook that way. But I could never make the fried chicken she made. It was so good. One day I was biking through Minnesota and stopped at a mom and pop restaurant and had my mom's fried chicken. I was so excited I walk into their kitchen and hugged the chef. Told him why and he told me to come back the next day and would show my how he did it. Thank you Jack.
Francesa Miller 3 years ago
I started using mayonnaise (real mayo - not "salad dressing") to 'butter' the bread for a toasted cheese sandwich -or toast. It's easy to spread, doesn't scorch easily, and tastes wonderful.
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