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Everyone has a different relationship with cooking. Some view it as an artistic hobby or a way to connect with their heritage, while others see it as the bane of their existence. Learning how to cook can be a life-long journey for those who are passionate, but if you’re looking to just pick up the basics, you can start small and practice with the tips from this list. Even if being in the kitchen scares you and your fridge currently only holds takeout boxes, you have to admit that you enjoy eating delicious meals. So why not figure out how to make them yourself?

There are plenty of reasons to learn cooking basics, one of them being that safety is actually a concern in the kitchen. Boiling water, hot oil and sharp tools can lead to a host of injuries, so it’s important to understand exactly what you’re doing. It may seem like a no brainer, but learning how to properly use your knives (and knowing the purpose of each knife) can help you avoid turning a lovely dinner into a trip to the emergency room. It's actually safer to have freshly sharpened knives too, as you're more likely to cut yourself with a dull blade.

Sharpen your knives. It's easier and actually safer. You are more likely to cut yourself with a dull knife than a sharp one. Learn how to properly and safely use your knives, and what each knife is even used for. It's game changing

Tapir_balls , cottonbro Report

Final score:

176points

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Kiwii Stone 2 years ago

But the picture isn't a knife sharpener, is it?

10points

If I see one more person press down on a burger while it's on the grill, I'm flipping that grill over.

EDIT: To everyone saying "Smashburger", you know what kind of person I am talking about. The self-proclaimed BBQ grill king who loves to squish the burger and asks your temp but everyone gets a hockey puck. It happened this weekend and every single time, I want to flip their grill over.

EDIT 2: Since I'm getting criticism about the well done burger... changed "well done burger" to "hockey punk" to further emphasize my example.

anon , Zac Cain Report

Final score:

163points

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Joe Blowe 2 years ago

When you squish the burger you are squeezing all of the juices out and the meat becomes drier

113points

There are various tips on this list about how to safely slice and dice your foods without losing a finger, but certain foods pose more risks than others. You're likely to be cautious when dicing an onion, but don't throw caution to the wind when you're making guacamole either. According to OSF HealthCare, avocado-related incidents send nearly 9,000 people to the hospital every year. This is because many of us hold the avocado in our palms when plunging the knife in to get the seed out.

I must admit, I’m guilty of this method of avocado cutting, and I did it almost every morning for years while in the throes of an avocado toast addiction… But Dr. Ramsey Ellis told OSF HealthCare that it’s much safer to set the avocado on a flat surface, like a cutting board, when going to remove the pit. She also notes that, “There are a variety of special tools on the market that are between three and five dollars that allow you to safely cut and then stab the pit of an avocado and remove it, and that can prevent a lot of injury.” Purchasing a specialty tool for this purpose may seem unnecessary, but it would definitely be less expensive (and traumatic) than a trip to the emergency room.

My pro chef and former chemist friend gave me an earful for putting my tomatoes in the fridge.

He explained how the cold temp. changes the chemical composition and makes them taste s**ttier.

I no longer put my tomatoes in the fridge and they are tastier.

GaryARefuge , Rodion Kutsaev Report

Final score:

157points

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Something 2 years ago

This is true. But also, if they're the regular grocery store tomatoes, they don't have much flavor to lose. They're bred for transportation, not for flavor.

143points

If your dish is 'missing something' chances are it is acidity. Now this doesn't apply to everything but I think a lot of people just don't think to add some lemon juice to a sauce or a stew for example and it can make all the difference. I always keep some fresh lemons at home because lemon juice in a bottle is usually just a chemical product.

surewhythehellnot_ , Pixabay Report

Final score:

155points

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Laura Ketteridge 2 years ago

Everything is a chemical product!

172points

Dead Rat 2 years ago

Thank you! People have demonised the word chemical. Water is chemical, our brain function is a chemical reaction.

58points

That'sEndorable 2 years ago (edited)

I think the key word here is "just," as in "merely." However, at least in the BP-villainized American marketplace, lemon juice is lemon juice. But oxidation takes the bright edge off of it, so squeeze fresh lemons if you can. Let's face it, squeezing your own orange juice is often impractical; it takes so many oranges! But a half-lemon has plenty of punch for your cooking needs!

14points

v 2 years ago

Hell, people are a chemical product.

6points

Pheolei 2 years ago

First I was like omg then I stopped and was like hahaha SCIENCE!!

5points

rn42 2 years ago

Everything is a chemical, not everything is a chemical product! A chemical product = a product of the chemical industry. And I agree with the point here. Most commercially available "lemon juices" are highly processed.

3points

Thomas Ewing 2 years ago

Including us!

1point

Andrea Steinacher 2 years ago

better word would be artificial

1point

Jessica Martin 2 years ago

Lemons themselves are made up of chemicals.... 🤣

0points

Jenny Cybulski 2 years ago

Especially in the USA

0points

Julia McElroy 2 years ago

Science!

0points

Peg Peterson 2 years ago

Not fresh lemons

-2points

Saico Hipe 2 years ago

Everything. Is. A. Chemical. Everything. In the universe. All matter. Also, bottled lemon juice is still actual lemon juice, it just has lemon oil added at a consistent rate to ensure uniform strength of flavor, and preservatives (in some brands) to further lengthen the shelf life and protect the flavor from degrading as quickly. If i am using fresh lemon as a garnish and want the unique bright color, texture, and flavor of fresh lemon, I'll break out a fresh lemon. But if I'm using lemon juice in a sauce or a baked good (especially if it's not the main flavor), I always go for the convenience and more importantly reliability/consistency of bottled lemon juice. Fresh lemons vary considerably in terms of acidity and oil content, and even the method you use to juice them can release greater or lesser amounts of oil. In summary: everything is a chemical, and both fresh as well as bottled lemon juice each have uses in the kitchen. I also keep around a bottle of pure, food grade lemon oil.

21points

Joshua Moon 2 years ago

Dihydrogen monoxide. Dangerous chemicals

16points

Aisling Raye 2 years ago

I may actually love you for posting this.

5points

A. Jones 2 years ago

I live on the wild side and drink dihydrogen monoxide everyday. >:D

4points

Bayou Billy 2 years ago

Don't forget everyone who has cancer drank dihydrogen monoxide ppl! Be warned!

2points

Tomaž Sajovic 2 years ago

"just a chemical product" wow... the stupidity...

5points

Sergy Yeltsen 2 years ago

Yep, plastic lemon and lime juice are awful, and taste nowhere near the same as the fresh product. But if it's all you have, it's better than nothing.

4points

Jacqueline Pie Francis Premium 2 years ago (edited)

I’m sure I’ll get downvoted but this one always appears on this list and it grates (pun intended). It’s such a “cooking school” thing. Not everyone loves vinegar. I’m a chef and three of my clients hate it. I also hate it. Not everything requires citrus. It’s not always acidity that’s “missing” ….it could be sweetness or something savory. You have to develop your palate. Sometimes your sauce needs a pat of butter, or the risotto needs a sprig of dill, or more Parmesan, sometimes your barbecue sauce needs a bit of brown sugar. It’s not always acidity that’s “missing.”

3points

Bayou Billy 2 years ago

90% of these seem to come from first year line cooks in pubs to be honest...

4points

Ace 2 years ago

Vinegar gives a similar result, although with a different tang. I tend to use various vinegars more in Asian cooking, lime or lemon in Italian, and wither or both in Mexican casseroles. It's all about balance.

3points

Monica Sargent 2 years ago

Came here to say this. Vinegar is a game changer. Fat and acidity, fresh lemons, (I'm in California so they're cheap). I don't care if you are just making soup. It's like adding an extra room to your house.

0points

Auntriarch 2 years ago

If I'm making candied peel I freeze the juice in ice cubes. I love candied peel, especially coated with dark chocolate.... Sorry I'm off on a tangent here

3points

Russell Rieckenberg 2 years ago

It's really, really, really, REALLY easy to find 100% lemon juice in a bottle.

2points

Rachel Smith 2 years ago

You could also add a vinegar (there are so many types) or lime or any other citrus

2points

Susan Dunning 2 years ago

How do I tell that the "something missing" is acidity.

1point

Andrea Steinacher 2 years ago

by tying. if you´re unsure separate a part of your food, add a drop of acid and taste it - if better, all good - if not -- try something else

0points

Samira Peri 2 years ago

Lemon juice is usually juice from lemons.

1point

Amy Taylor 2 years ago

I have a huge lemon tree.. I started picking them and bagging them to leave out for neighbors so they don't go to waste. I put lemon or lemon zest into so many things... it does make a huge difference.

1point

Elizabeth Butler 2 years ago

Minute Maid frozen lemon juice (NOT lemonade) is the exception to that. I keep a thawed bottle in the fridge at all times. It is exactly like fresh juice and is so convenient.

0points

bill marsano 2 years ago

Expert bartenders often say lemon juice is best when a few hours old, not perfectly fresh.

0points

Zack Podany 2 years ago

Seasoning triangle. Spice, acid, sweet.

0points

Tina Harnish 2 years ago

I put lemon juice and ginger in nearly everything I cook. Soups, stews, spaghetti, meatloaf, etc. Yum.

0points

Shehzadi Amal 2 years ago

Lime juice is another great acidity source. I use it in place of lemon quite often.

0points

Mike Loux 2 years ago

Juice into the sauce, then zest over the top of the dish right before serving.

0points

majandess 2 years ago

Bottled lemon juice can be 100% lemon, but it's cooked and from concentrate, so it does taste gross. Same with lime. Also, for the wine lovers out there, it totally counts as an acid when you're cooking.

0points

Shane Gibson 2 years ago

Lemons can actually make a lot of dishes bitter. You also may not want to add additional liquid to the dish. If you are looking to brighten up the flavor try sumac or amchur.

0points

Raimei Ai 2 years ago

I have to drink lemon juice before I eat since my stomach acid doesn't work right... So I don't add lemon to stuff very often... On the other hand, it's wonderful seeing people in a restaurant watch in horror as I take out my concentrated lemon juice and take a huge chug in one go with no sour face reaction! XD I love lemon! <3

0points

Exotic Butters 2 years ago

My ex dil was a chef( if you say that, she had not yet made it up the ladder to sous) she said if your dish is missing something it's probably umami and add worcheseshire or soy

0points

Marilyn Russell 2 years ago

Try some gremolata on your soups - so good!

0points

Bettie-Jean Neal 2 years ago

Homemade chicken soup must have a squeeze of lemon!

0points

Brandi Delph 2 years ago

A splash of vinegar works, too.

0points

jolie laide 2 years ago

Not just using lemon in cooking, but extend it. I've found my lemons last a LONG time if I put them in a seal-able bag in my fridge, rather than leaving them on my counter top. Lemon rinds aren't the best for holding in moisture, so they can dry out and turn hard especially in direct sun or in arid/dry climates. Plus be sure to use the zest. Once zest and juice are used, you can use the spent halves to clean stainless steel or drop them into a big glass jar with water and white vinegar, let it stew, to make your own cleaning spray, etc.

0points

Pat Tamarin 2 years ago

You need a bit of acid, but it doesn't have to be lemon juice. Adding a bit of vinegar (balsamic or regular) to soups or chili can really bring out the flavor.

0points

Sandra Givens 2 years ago (edited)

A little splash of balsamic or red wine vinegar into a pot of beans does seem to perk them up. I have half a dozen types of vinegar on hand that cover pretty much any need. I also keep a plastic lemon in the fridge which works well for the few times I need it when cooking. Real lemons go bad often before I can use them.

0points

A. 2 years ago

I keep packets of True Lemon & True Lime on hand just in case. It's simply crystalized juice & works like a charm in a pinch.

0points

Kayjunmoon 2 years ago

And remember there are many types of lemon. Different lemons for different things.

0points

Kat 2 years ago

This comment has been deleted.

0points

Allan Breum 2 years ago

Heh, I call bottled lemon juice "Chemo lemon" because it tastes like I imagine chemo-therapy drugs taste.

-1point

Hello, I am the chef at a 5 diamond hotel in San Francisco. The biggest thing to learn when just starting to cook, is mise en place. "Everything in its place." This is ultimately to get food timings correct and precise, and for safety and control reasons. The second biggest thing to learn in the kitchen is safety. I once had a cook with 25 years experience get complacent and splashed hot oil on his face. Now we call him twoface. Cooking is a creative release when done outside of a professional kitchen, so take your time and don't hurt yourself. The third biggest thing to learn, and I tell all my cooks this everyday, is taste, season, taste. Taste your food, season it, and taste it again. Most people (whether they believe it or not) have the same taste thresholds, so what tastes good for you will taste good for someone else. Last thing I can add if you want to improve your cooking, is to cook more! Cook everyday, because practice makes perfect. Eat. Eat everywhere and anything.

chongkey , Rudy Issa Report

Final score:

150points

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Caro Caro 2 years ago

Those last 5 words have become my mantra for today :D

82points

We tend to be worried about cuts and burns when cooking, but another common mishap that can lead to devastating effects is a kitchen fire. According to the National Fire Protection Agency, between 2014-2018, cooking incidents were the top cause of fires in American households. Most of them were small, limited to the toaster or oven and easily put out, but when they become unmanageable, these kitchen fires can turn fatal. Holidays are the most common times for these fires to happen, with Thanksgiving having 250% more than the average day in 2018, but even on a normal day, nearly 500 cooking fires are reported in the US. To stay safe in your kitchen, or backyard if you’re grilling, it’s important to always turn off equipment immediately when you’ve finished using it and use great caution when cooking with hot oil. Avoiding common cooking mistakes can help you eat more satisfying meals and even save your life.

Pastry Chef here. USE GODDAMN SCALES.
It's sO much easier and you won't lose count of how many cups of flour you've added
Plus measuring by volume with dry ingredients can be so inconsistent due to different scooping styles, a more aerated flour etc
Don't come running to me asking what happened with your baked goods when you've been measuring using cups

andromedanii , Lina Kivaka Report

Final score:

141points

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Judes 2 years ago (edited)

Except when the recipe asks for cinnamon. Add more cinnamon (possibly with a little extra fluid if you're worried about it being too dry). Edit: not sure how my post attached itself to an unrelated post! But I'll just leave it here as cinnamon is always good.

49points

Learn techniques, not recipes.

DarkRyter , micheile dot com Report

Final score:

138points

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Colin L 2 years ago

Absolutely this. I know people who focus so much on a recipe that they're incapable of anything outside it's scope.

40points

TakingItOffHereBoss , micheile dot com Report

I know one mistake I used to make was to buy canned mushrooms and use those for recipes. The first time I used fresh mushrooms for something, I realized the dreadful error of my ways, and I haven't bought canned mushrooms since!

Always use fresh mushrooms, people!

Final score:

132points

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Caro Caro 2 years ago

I hate canned mushrooms. They feel and taste like slime. Yuk.

77points

Aside from keeping you safe, improving your culinary skills can turn into a fun hobby. If you’re stuck in a rut making the same meals over and over again, as many of us are, branching out and trying a new recipe can be something to look forward to. Expanding your palette can also be exciting, as you may not be as familiar with the cuisines of other cultures. Do you know how to make authentic Mexican chilaquiles? Have you ever prepared Pad Thai from scratch? The more adventurous you become in the kitchen, the more likely you are to want to keep experimenting. One tip many chefs share is to learn techniques first, and then you’ll be well equipped to prepare any recipe. So to master some of the culinary basics, we consulted Oxo’s list of Basics of Home Cooking 101: 12 Skills and Techniques for Beginners.

#10

Keep your fingertips behind your knuckles, your knife in front of your knuckles, and keep your blade on the cutting board. Your fingers will thank you.

BAANG , Mike Jones Report

Final score:

129points

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Juan Ghote 2 years ago

Plus cut slowly until your skill at cutting everything BUT your fingers improves.

66points

Poopinanreadin , Matthew Lakeland Report

#11

Not a pro, but wash your damn rice! It's easy and it makes the rice so much better.

Final score:

116points

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pebs 2 years ago

This is absolutely not true when you prepare an italian "risotto".

93points

#12

Any spices you have, do not store them in sunlight or over top of your goddamn stove. Heat and moisture are bad to just about anything. This kills the flavour.

RageMonster , Diana Polekhina Report

Final score:

116points

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Kayjunmoon 2 years ago

Try grinding your own from scratch. I make up small batches for biscuits or for my curries.

32points

Basic knife skills are expected for any chef to know like the back of their hand, but they’re great for amateurs to understand as well so we can properly follow a recipe. When the instructions use lingo like “chiffonade”, don’t run away out of fear. Simply memorize what these terms mean (or Google them every time, we don’t judge!), so you can confidently prepare your meals without any added stress. Slicing calls for thin, flat pieces, while dicing requires small squares that resemble dice. Mincing is cutting foods even smaller than diced pieces, think minced garlic, and chopping is for larger chunks of foods like potatoes and carrots in a stew. Julienned vegetables are in long, thin strips, and to chiffonade is to “finely cut herbs or leafy vegetables”.

#13

Read the whole recipe before you touch anything including the directions. Then get all the ingredients together and measured before anything touches heat. Chop vegetables slice meat mix spices. Cooking is so much easier when you do the prep first and then just worry about what's in the pan when the heat is on. What do you think the kitchen does all afternoon between lunch and dinner service, get things together so the actual cooking is way faster and easier.

mousicle , Dan Gold Report

Final score:

106points

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Fat Harry 2 years ago

How much space do you have in your kitchen that you can prepare EVERYTHING in advance? I just don't have the room, so I'm used to preparing the next ingredient while the onion is sautéing.

66points

#14

When baking - make sure your butter and eggs are all room temperature.

RageMonster , Felicity Tai Report

Final score:

100points

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Wendy Allott 2 years ago

I think this should be clarified to say baking cakes. Pastry should always use chilled ingredients

132points

#15

After you are done working with garlic, rub your hands along your stainless steel sink vigorously. This will remove to odour for the most part. Finish by washing hands you filthy animal.

RageMonster , Tijana Drndarski Report

Final score:

94points

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theswallowii 2 years ago

Call me a barbaric if you want but I love smelling garlic on my fingers even after I thoroughly washed my hands after cooking! It means good and hard work done! ;-)

112points

Frosting_or_Icing , Margaret Jaszowska Report

While you’re at it memorizing cooking jargon, you might want to learn some terminology for your stovetop too. To sear something is to quickly brown the outside of a piece of meat on a high-temperature pan to keep the juices sealed in. Sautéing involves cooking food in a little bit of fat, like oil or butter, on high heat and moving it around the pan frequently. A stir-fry requires a little more fat than a sauté and is done at an even higher temperature. Then we have steaming, which is pretty self-explanatory, as it calls for placing a basket or colander over boiling water to allow only the steam to cook the veggies or seafood.

#16

The vast majority of people think that the terms "icing" and "frosting" are interchangeable. This is not the case. Icing is made with sugar and liquid and is generally (there are a few exceptions, such as fondant) pour-able. Think pound cake and donuts. Frosting is made with sugar and fat, such as butter or shortening, and is generally fluffy and spreadable. Varieties of frosting include buttercream and cream cheese.

Final score:

91points

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Laura Ketteridge 2 years ago

The words are used in different ways in different English speaking countries. Over here, 'icing' is the correct term for both, and 'frosting' is the word Americans use.

76points

#17

Reuse the boiled water from a pasta pot. That starchy salty s**t is amazing as a sauce base, or a great sub for any other water needed in the recipe.

Filmsdude , Mor Shani Report

Final score:

90points

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Jupittance 2 years ago

Dip out or catch a couple of cups of this water. Put a little bit of the water and the pasta back in the pot. Put some of the sauce on the pasta and heat it, adding this boiled starchy water to thicken. This will imbue the pasta with the sauce flavor.

33points

#18

Don't overcrowd the pan.

reddit , Sigmund Report

Final score:

82points

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Zophra 2 years ago

Sometimes I just don't have the time or burner room to not do this.

47points

Lisa Milbrand notes in her list of cooking tips on Oxo that knowing how to properly roast meats and vegetables can be a game changer in the kitchen as well. Roasting can be one of the easiest ways to prepare food, as you get some time to relax once it’s in the oven, and it can provide mouth watering results with the right combinations of oil and spices. Every food will have a slightly different cooking time, as root vegetables take much longer than asparagus for example, but Lisa reassures readers that, “No matter what vegetable you’re roasting, you’ll be able to tell when it’s ready by sticking a knife into the center of a piece. If the knife goes in easily and the edges of the vegetable are a nice golden brown, it’s done.” Personally, I think some nicely roasted and heavily sesasoned cauliflower and sweet potatoes have to be among the most delicious foods in the world.

#19

Not drying your meat before you sear it.*

*Not a professional chef, but this advice is so basic, and so rarely followed, that it bears repeating.

varro-reatinus , Paul Hermann Report

Final score:

78points

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Joe Blowe 2 years ago

If you dry it, marinades/seasonings/spices stick better and the meat cooks faster. Also let the meat sit before you cut into it

39points

#20

Over sauteed garlic... Don't need to brown it, a minute in the pan with the onions is enough.

HighImSlane , Ayesha Firdaus Report

Final score:

73points

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Fat Harry 2 years ago

SO MANY RECIPES say "heat the onion and garlic". NO!! Cook the onion until it's translucent (or whatever) and then add the garlic for 30 seconds to 1 minute. Any longer and it'll burn and be bitter.

121points

#21

Buy a Microplane, it makes the veggies and accent cheeses that you grate both look and feel better. Smaller pieces have less of a focus on texture and more of a focus on flavour. I.E - Grana Padano being grated onto a Caesar salad, or lemon grated into a lemon in salad dressing.

RageMonster , Didriks Report

Final score:

72points

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John Topper 2 years ago

You can also zest citrus fruits.

20points

Grains and pasta are also essentials to master when elevating your cooking game. They can be super simple, as the basic idea is boiling them in water, but a few tricks can go a long way. First, remember to rinse your grains like rice and quinoa before cooking them to remove excess starch and ensure they don’t turn too mushy. Always remember to add plenty of salt when boiling grains or pasta as well, and don’t try to squeeze anything into a pot that’s too small. You can also save a cup of your pasta water to use later in your sauce, as it will be full of salt and starch that will add the perfect touch to your final dish.

#22

I would add when your baking follow the recipe exactly. When it says 1 teaspoon, it means 1 teaspoon. Not "ah that looks like a teaspoon." Baking requires exact prep work otherwise your finished product won't be right.

Lorbmick , cottonbro Report

Final score:

69points

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Joe Blowe 2 years ago

Cooking is an art, you can be creative. Baking is a science, you get creative and it is ruined

104points

#23

Tossing pizza dough makes it extremely flat on the bottom and typically too much crust. Simply hold it with two hands like a wheel and rotate it :) Enjoy

280Gaming , Jason Jarrach Report

Final score:

68points

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theswallowii 2 years ago

My Italian grandmother says thank you!!!

39points

#24

Put a damp napkin or towel underneath your cutting board to keep it stable. You can wail on whatever you want however hard you want with the peace of mind that your cutting board won't go flying off the counter along with your food and *sharp knife

ramen4sale , Marta Dzedyshko Report

Final score:

64points

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Fat Harry 2 years ago

Why on earth would my cutting board go anywhere?? And if you're having to wail on anything to the extent that your chopping board goes AWOL your knife is not sharp enough. Don't force it, let the tool do the work.

42points

B**chinIndika , Carlos Fernández Report

Lastly, Lisa mentions that stocking your kitchen properly can make a huge difference when you’re cooking as well. The most important knives to have are a chef’s knife, a serrated bread knife and a paring knife, but you don’t need much else for everyday purposes. Be sure you’ve got some decent containers for storing leftovers too, with a variety of sizes, so you can keep your food fresh and safely preserved. Then when it comes to cleaning supplies, do a bit of research on what is appropriate for the specific pans and dishes you own. Depending on the material, certain cleaners and brushes can do more harm than good, and not everything should be tossed in the dishwasher.

#25

The veggies in your sauces and stuff- cook that s**t first. Do not add raw onions to already simmering tomato sauce and expect it to taste good. Also, huge amounts of random spices make food taste bad. Learn what they are and where to use them.

Final score:

63points

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John Topper 2 years ago

This isn't really a helpful tip. They're basically saying to be a better cook learn more about cooking.

50points

#26

Make sure you have good ingredients. That box of baking soda from 5 years ago is not going to work that well anymore.

freakykukki , Calum Lewis Report

Final score:

63points

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Ace 2 years ago

Actually, baking soda is one of those things that will last for ever. Yeast will not.

71points

#27

Don't cook meat straight out of the refrigerator. It cooks better and tastes better when it starts at room temperature, actually.

Stabfacenotback , Max Delsid Report

Final score:

62points

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Oerff On Tour 2 years ago

And when finished cooking, wrap it up in tinfoil and let it rest for 10 minutes, if necessary in a warming oven set between 50°C and 70°C depending on the type of meat.

13points

While this list may seem overwhelming if you're a novice in the kitchen, even remembering a few of these skills and tips can go a long way. Cooking should be enjoyable and pleasurable, so don't stress yourself out. But I hope this helps you avoid some common errors in the future and inspires you to experiment with a new recipe instead of grabbing your usual takeout this weekend. Enjoy reading the rest of these pointers, and remember to upvote your favorite responses. Then let us know if you have any helpful tips you'd like to share with your fellow pandas in the comments down below. Bon appétit!

#28

Beware of the densities of different types of salt, e.g. table salt is much denser than kosher salt because of how the grains pack together. It's easy to make something way too salty by not accounting for this.

phyllophyte , monicore Report

Final score:

62points

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Oerff On Tour 2 years ago

What the HE'LL is "kosher" salt?

76points

#29

Don't just dump a load of salt and pepper into the mix at the last minute.

Season every single thing, the veg, the meat, the sauce. and if you're unsure of how much to use. just keep adding in small pinches and taste it.

Jafol8 , Josh Massey Report

Final score:

49points

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Laura Ketteridge 2 years ago

No, season according to YOUR tastes, and dietary requirements.

31points

#30

Just being impatient in general.

Not waiting for pans to heat up,water to boil or preheating ovens.
Cutting into things to check if they are cooked after 5mins in the oven. You want to know if your roast is cooked? Get a meat thermometer. Seriously they cost less than $10

Thats my other big peeze... using the wrong equipment for the job. You dont dice chicken with a steak knife. You dont slice tomatoes with a steak knife. Steak knives are for cutting steaks on your plate. thats it. A fork is not a whisk, its a fork. A coffee cup is not a measuring cup. It may be 250ml but dont assume it. Dont drain your pot of pasta by tipping it into the sink holding the wooden spoon over the lip and try to stop pasta falling out. Just use a fricken colander.

anon , Le Creuset Report

Final score:

19points

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Jess 2 years ago

Maybe some people don't have the means to buy proper equipment and try their best with what they have. I've often cooked without having the right equipment and everything has turned out lovely. I worked in a small community kitchen for years and if someone was using something I needed then I improvised, fork as a whisk for scrambled eggs no problem, as long as the knife is sharp, ill cut whatever with it, Cant find the colander then gimme the big lid lol. Now big difference when baking then give me all the proper equipment lol

123points

#31

When chopping herbs, toss a little sprinkle of salt on the cutting board. It prevents them from flying all over the place.

RageMonster , Alyson McPhee Report

Final score:

13points

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John L 2 years ago (edited)

Nice! A tip I can use [IE didn't know].

2points

#32

If you burn your toast. No biggie. Rub the burnt sides of the toast together over the sink until the charred stuff is gone. Kinda like rubbing 2 bits of sand paper together.

bitzer_maloney , Osama Zahed Report

Final score:

12points

POST

Colin L 2 years ago

Browning is necessary for toast, otherwise it's just warm bread.

2points

#33

If you make a sauce, from personal experience, you cannot f**k up by stirring too much. You can, however, f**k a sauce up by not stirring enough.

Also, learning to make a roux will up your finishing game a TON. It's really easy: 1 part fat and one part flour (by weight). If you don't have a scale (and I'm guessing, since this is an amateur cook thread), do one part fat and 1 3/4 part flour (like 1 Tbsp. fat and 1 3/4 Tbsp. flour). Put your fat in a pot or pan and melt it on the medium setting on your stove, then add in the flour, stirring constantly. You'll have a paste, which is what you want.

Get that right, and remember to always stir, and you will have the creamiest damn sauces, gravies, soups, whatever you want to make.

echisholm , Gary Barnes Report

Final score:

12points

POST

Andi 2 years ago

remember to cook out the flour so it doesn't taste raw ...

7points

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#34

When making mashed potatoes, put whole uncut potatoes in a pot with cold water covering them. Bring them up to a boil and when thoroughly cooked and ready to be mashed, use only a fork or potato masher, no hand mixers! Hand mixers will over-mix the starches from the potato turning it into a gummy viscosity.

DingoDeacon , Parnis Azimi Report

Final score:

12points

POST

Andi 2 years ago

prepare for the back-lash - i never peal my potatoes -- even for mash - and they are fine!

15points

#35

When you are cooking a turkey or roast in the oven - Prepare a vegetable bed. Cut onions in half and large pieces of carrot and whole garlic gloves on the bottom of the pan. Then rest the product on top. This will boost the flavour and aroma of the meat as it is cooking.

RageMonster Report

Final score:

12points

POST

Auntriarch 2 years ago

Add diced fruit if you like, apple, pear, rhubarb are nice, makes a good gravy especially with pork

5points

#36

A lot of the things I do have been mentioned, so I'll go with a combination of things I learned about pasta and sauce.

Using a ton of water for pasta really truly isn't necessary. Use less. Cover the pasta, maybe an extra inch or so. You don't need a gallon of water.

This has a side benefit of you ending up with VERY starchy pasta water.

When it's just short of being al dente, pull your pasta out with a pasta fork, or reserve a cup or so of that starchy water, instead of dumping it all through the colander into the sink.

Now, throw your pasta into the skillet or pan where you're cooking your sauce (you are cooking your sauce in another pan right?) and finish the pasta in the sauce, with a small amount of the starchy pasta water.

Give it some good stirs with some decent heat, and some of the pasta water will boil off, but the starch from the pasta water will emulsify the sauce, thickening it, and helping it stick to the pasta.

You should be able to slide a wooden spoon through the pasta and sauce, and leave a defined trail on the pan through the sauce.

This is the difference between a pile of pasta with a watery sauce that just drains onto your plate, and a delicious plate of pasta, with a lovely coating of sauce.

MrMschief Report

Final score:

10points

POST

Elim Garak 2 years ago

How can you cover the pasta with an inch of water, when the pasta goes into the water after this started boiling?

6points

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#37

For real, actual amateurs, I'd say three things:

Your stove has temperatures other than On and Off. Most people who just start out turn their burner on high and start throwing things in; that's ok for boiling water, but learn what works best with other things and get acquainted with your equipment (different range tops and cookware cook fairly differently).

Start with salt and pepper and get those right first. Seasonings make or break your food, but if you're just throwing s**t in because it sounds good you're gonna have a bad time. Also, keep in mind that you can pretty much always add more later but you can almost never take it back out.

Don't be afraid to screw up, and beware too much advice. Everyone has an opinion when it comes to cooking, both on how to do it and what it should come out like. Learn to make food you really enjoy eating first, and then you can branch out into tweaking it to please guests.

reddit Report

Final score:

10points

POST

Oerff On Tour 2 years ago

"Screwing up" occasionally creates the most wonderful new recipes.

5points

#38

Cook rice with chicken broth instead of water. Makes it taste a lot better.

PM_ME_SEX69 Report

Final score:

9points

POST

The Scout 2 years ago

Also works with vegetable brooth, saffron infusion, green tea or even wine.

7points

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#39

Teflon pans. For christ's sake, don't use metal utensils in it. I even see the 'big boys' doing this from time to time. Have a teflon pan at home that's scratched to s**t? Ever stop to wonder where the teflon that got scraped off went? You ate it.

Garlic. My general rule of thumb is, the longer you cook something, the more garlic you add. Ever make an all day simmering marinara, or soup, and at supper time when you get to eat, you think 's**t, I thought I put enough garlic in this, but now I can't even taste it.'

Salt. Unlike it's mate, pepper, it is not a flavour. It's a *flavour enhancer.* Load up with too much, you're f****d. It's true, we humans need salt to survive, BUT NOT IN THE F**K-TON QUANTITIES THAT WILL KILL YOUR FOOD, AND EVENTUALLY KILL YOU. Ever go to a high end restaurant and notice that there's no salt shakers (for that matter, there's no pepper either) on your table? That (usually) means that an experienced pro cooked your meal, and that both you, and him/her understand that you're not going to have to f**k around, or tinker with your dish.

Three little words. Well, actually, the same word thrice: Taste. Taste. Taste. Making a long simmering stew, or sauce? Taste that b***h, regularly. Dirty little secret: Like that bouillabaisse, or aioli at your favorite restaurant? You can bet at least two, maybe more kitchen workers have had their fingers in it, tasting it to get it perfect for you.

dirtyrottenshame , cottonbro Report

Final score:

9points

POST

Something 2 years ago

If you live with other people, and you care about your pans, get your own secret pan that you keep hidden from them. For some reason, people who live with people who like their pans to be usable just love scratching them to death.

5points

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#40

When searing, you want your pan to be ripping hot to the point where the oil starts to smoke. Also, if you're finishing a cut of meat in a pan, it's always a good idea to add a bit of butter at the end and baste it.

ncurry18 Report

Final score:

9points

POST

Jon Steensen 2 years ago

Cooking a steak: start with a really hot pan, and put the steak on it, and leave it for around a minute without moving or squeezing it, then check to see if it has formed a nice bronwn crispy crust. Then flip it, and turn down the heat. The time it takes the pan to cool down, is about right for the other side to form a crust, and a steak needs a lot of heat first to seal in the juices and to make sure that it is fried and not cooked, but it also needs a periode of low heat, to make sure that the heat has time to propergate all the way to the middle, without charing the outside. When you think it is about done and not at any moment before that, GENTLY poke it to evaluate the firmness. With a bit of practice, you'll learn the difference between how raw and medium feels, and if you insist on ruining a good piece of meat by making it well done, just leave it for about half an hour on low heat.

2points

#41

You destroy all of your knives and cutting tools through improper use, care and maintenance. If it has a sharp edge (not just knives! Peelers, microplanes, zesters, food processor attachments, etc) it should ALWAYS be handwashed and dried separately, and stored where the blades and edges won't be in contact with anything else. NEVER put them in the dishwasher (abrasives in the detergent and banging around in the machine aren't good for blades) or toss into a sink full of dirty items, or into a drawer full of clutter. You'll get greater utility doing so.

Beerzler Report

Final score:

9points

POST

Ogre Juan Canolli 2 years ago

NEVER Put Knives In A Sink !! You Can't See Then And WILL End Up Cutting Yourself

6points

#42

Use real wine when cooking! The rule of thumb is never cook with a wine you wouldn't be willing to drink. Many recipies call for wine and people use "cooking wine" from a grocery store. Don't be that person. Use real wine and drink the rest of the bottle with dinner! Also --> makes for a really impressive date night ;-)

Zaporah , Ira Pavlyukovich Report

Final score:

8points

POST

Caro Caro 2 years ago

What? Drink the rest of the bottle with dinner???? It'll be finished waaaaay before dinner hahaha.

13points

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#43

1. It's been said but I have to reiterate taste your food before plating it for guests!
2. Don't put your nice cookware in the dishwasher! Wash them by hand, and use Bar Keepers Friend.
3. Don't dispose of that bacon fat! Save it in a sealed container. I use bacon fat in a lot of dishes.
4. Clean up as you go.
5. Stop cutting stuff on your counter tops, glass cutting boards, and those thin flexible sheets.
6. This one is personal taste, but I like to cut steaks and other cooked meats with a straight edge knives. The serrated ones just shred the meat. I like clean slices. I cringe when I see people "saw" a beautiful steak.

Skurvee , Juan Pablo Serrano Arenas Report

Final score:

8points

POST

No One 2 years ago

I will continue to use the thin flexible sheets, thank you very much.

3points

#44

For the love of god, stop washing meat, especially poultry.

Cras_ Report

Final score:

8points

POST

SilverRain 2 years ago

Unless OP's taking about already cleaned meat, I feel this could differ. Where I live, we buy meat directly from the market, so the only process that happens there is the meat being cut into what we've told the butcher. We have to come home and clean it, i.e, removing the excess fat, the blood particles, unwanted bits and pieces of bones, etc.

7points

"I Didn't Start The Dryer": Karen Gets Taught A Lesson After Throwing Out Neighbor's Wet Clothes

#45

Go on youtube and watch a couple of 5-10 minute videos on proper knife handling techniques. You can find ones that'll tell you how to easily dice onions without crying like a baby, how to get even cuts, and so on.

tatsuedoa Report

Final score:

7points

POST

Poultry Geist 2 years ago

If I cut meat the vent on my stove the fumes of onions go in there and don’t bother me !

0points

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#46

I wouldn't ever call myself a professional chef. For starters, I'm a baker, and the last time I stepped foot in a professional kitchen was a few years ago. At any rate, I have some tips and advice that I give any person who wants to try and bake anything.

For starters, I often hear "cooking is an art, baking is a science.". Hell, I saw it in this thread. I'm of the opinion that baking is a science, but what you do with those technical skills is an art. This is more motivational advice than anything, you're taking ingredients and putting them together to make something new. It's cool and everyone will love you if you show up with cookies :)

Now onto some real advice. When you overmix a batter, you create more gluten out of the flour. This will make anything dense and tough. Don't be afraid of lumps.

Always add salt. It won't make your cake taste salty, it'll just add a new dimension and intensify the flavors.

Measuring by weight is considered to be more accurate, but I wouldn't call it a big deal if you're a hobbyist. A kitchen scale is cheap though, so don't be afraid of those recipes with weights instead of cups.

Sugar can sense your fear. Stay calm but be careful, hot syrup is incredibly dangerous. And use a candy thermometer. I once dumped hot sugar syrup all over myself, I don't think I've ever removed an article of clothing so fast as I did that apron I ripped off of my body.

If you don't think you like frosting, you might be used to American buttercream. This is made by whipping butter (or shortening in the case of a lot of grocery store bakeries) and powdered sugar together, making a greasy and overtly sweet mess. Try Swiss or Italian buttercream instead, which is made with hot sugar. Italian buttercream is my favorite, but Swiss buttercream is good if you're nervous about the raw egg whites.

Always make more frosting than you think you'll need. It's better to have too much than not enough, and you can always pipe more flowers...or just eat it, if you're into that. :P

oliviathecf Report

Final score:

7points

POST

Joe Blowe 2 years ago

Add sodas, dr pepper, orange soda, etc to cake mixes for a pop of flavor

2points

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#47

Sometimes you need to leave it alone. That steak. That piece of fish. That stock. Just because you're constantly moving doesn't mean you're improving your food.

dukeofbun Report

Final score:

6points

POST

Jon Steensen 2 years ago

... and especially if it is something in the oven. Everytime you open that door, you let out all the warm air, and add a reheating period to the time before it is done. This is extra important if you cook something like sufflé that needs to be puffed up by hot steam until the batter has cooked enogh for it to be firm enough so it can hold its shape. If you open the oven too soon, it will collaps and you will ruin the dish with no other way of getting back than starting all over.

4points

#48

Thoroughly dry your proteins with a paper towel before cooking, especially chicken with skin. And, if you're trying to get perfect chicken thighs, stop grilling them to death. Instead, dry them with a paper towel, put a little olive oil on the skin and season, then cook in an oven at 420. You will have the crispiest skin you've ever had and no more grill fires!!! Liquid = Steam Steam = no sear, no crispy!

anon Report

Final score:

6points

POST

Disgruntled Panda 2 years ago

I can't help but think of someone trying to pat dry a raw egg

2points

#49

Season all of your stuff first while it is still raw. If you do it last, it will most likely taste over-seasoned and you just wasted the last however many hours cooking unpleasant garbage.

RageMonster Report

Final score:

6points

POST

Jon Steensen 2 years ago

... and salt cannot always be added later. E.g. it makes a huge difference if you add salt to the water while boiling potatoes, so it has time to soak into the them, or if you leave them bland and let the guest add salt to them (in case they even notice that it is lacking, and that there is an option to improve your dish). The latter will most likely end up in an uneven distribution so the outside is too salty, while the inside is still bland. However everyone's tast in saltyness is different, so aim for the level where everybody can eat what you serve, and let those who want to ruin your coocking with salt do it themselves at the table (but notice that the fine restaurant don't do it that way, but has the chef do it correct from the start).

0points

#50

Don't be afraid to experiment and adjust recipes to your liking. Taste things as you go to adjust seasoning, salt, sugar, and acidity levels. Don't just be a robot following a recipe. Food is an art.

HipsterCavemanDJ Report

Final score:

5points

POST

Auntriarch 2 years ago

I would say follow the recipe the first time. After that you can safely make changes to suit yourself

10points

#51

A lot of people don't brine their meat before cooking. Please do so, your tastebuds will thank you.

Jewbano , Max Delsid Report

Final score:

5points

POST

Dianellian 2 years ago

Depends on the meat and intended use

20points

#52

Stay organized and keep your station clean. Training yourself to take 1 or 2 things out at a time, measure it, chop it, prep it then putting it back right afterwards before moving onto the next ingredient makes cooking less overwhelming/stressful and minimizes all of the cleaning at the end. Especially for an amateur cook cooking in a home kitchen, it makes for a much more relaxing and even enjoyable experience and builds confidence to tackle some of the more intimidating recipes.

ramen4sale Report

Final score:

5points

POST

Jon Steensen 2 years ago

It depends on what you are cooking. If you are making a "complicated" oriental dish, where a lot of ingredients needs to be chopped, doing the prepwork of everything first and then starting the combining process can be the only way to get the timing correct. If a lot of things needs to be fried, you may simple not have the time to cut the next ingredients before the first ones are overcoocked, if you try to do it in steps, and have more than one process running at the same time. Having everything ready at the time that you need it, makes coocking so much more enjoyable.

0points

totalscrotalimplosio Report

#53

As my sous chef once sang to me when I wasn't doing it on the grill:

*"Season both sides of the chicken"*

Any meat, or non meat really, can use a little seasonin before it gets grilled or cooked in anyway. Salt, pepper, acid, cumin it; whatever!

Final score:

5points

POST

Poultry Geist 2 years ago

I love a nice little tune ! I have a few !

1point

#54

Buy a real knife and learn to use a sharpening stone and honing bar. Not the sh**ty 15$ knives you get at Walmart. Now I'm not saying spend a c**pton of money at a specialty store. I'm saying invest in your food and your own personal growth as an at-home chef etc...

RageMonster , Kevin Doran Report

Final score:

5points

POST

R Dennis 2 years ago

Meh... I have a bunch of cheap knives I have acquired over many years, some even belonged to my wife's grandmother. My stepson brought over one of his $300+ knives and I used it once. I honestly couldn't say it was better and the handle was actually less comfortable than my "cheap" knives.

3points

#55

not a pro, but i've noticed a common mistake is not knowing your oils. biggest mistake i see is people cooking with olive oil. it has a super low smoke point and the flavor breaks down pretty easy. i keep a few essentials and dabble in something more exotic if i come across it.

High heat (searing, pan fry) - Coconut oil, peanut oil, Bacon fat (don't toss it, keep the fat and filter it once it cools down a bit)

medium heat (eggs, vegetables) - Avocado oil, Butter (the good stuff like kerrygold, cheap store brand has water in it)

low heat (drizzle over salads or steamed veggies) - olive oil, pistachio oil, walnut oil, or anything with a strong flavor that you want to preserve.

if you want to try some more exotic oil on the cheap, trader joes has a great selection. i picked up a 3 pack of 12oz. each of walnut, pistachio, and hazelnut oil for $10 or so a while back that i love.

evilf23 Report

Final score:

4points

POST

Beverly Hasegawa 2 years ago

Italians (and not only Italians) cook with olive oil all the time. I wouldn't use an expensive extra virgin olive oil for sautéing or frying, but an ordinary type is just fine. In general, though, olive oil does not go well with Asian dishes.

12points

#56

This is pretty obvious, but when prepping in bulk, do everthing in stages. Such as, peeling potatoes for mash: don't peel one potato, set down peeler, pick up knife, cut potato, place potato in water, next potato, pick up peeler... etc. Peel all of them, then cut all, and so on. Or assembling hors': Don't build them one at a time, treat it like an assembly line and it'll take half the time, be more consistant, and create less mess.

DiscoGunshow Report

Final score:

4points

POST

Nikki Sevven 2 years ago

Ordinarily I would agree. However, having arthritis in my hands means I need to change up what I'm doing, as repetitive motions exacerbate the pain. If I peel all 8 potatoes at once, I'll be in too much pain to cut them up, etc.

2points

#57

According to Gordon Ramsey, amateur chefs always try to use that god damned black truffle oil which is never to be used by anyone with self-respect.

reddit Report

Final score:

4points

POST

Liz Orr 2 years ago

Use garlic instead. Or mushrooms instead. Depends on type of truffle white or dark, they taste close to identical.

0points

#58

Stop getting ideas from pinterest. Most of what I see coming off of pinterest is crappy recipes but good plating. Great for unique plating ideas but that is it.

When going off of a recipe, use the EXACT recipe. I never alter a dish until I've cooked it a few times and have a genuine idea what might work better.

Also use well known cookbooks over websites like pinterest or allrecipes. Those dishes have been really worked over most of the time and editorial oversite makes them easier to use. When you buy a highly reviewed cookbook you have something for life and they are full of helpful tips and guides.

Quit holding your phone or balancing your laptop on the counter. It is gonna get gross.

mr_fuzzy_face Report

Final score:

3points

POST

Suezn 2 years ago

Disagree. I've found some really good recipes on Pinterest, and I'm an experienced cook.

1point

#59

Stop buying s**tty non stick pans. I don't care how much you paid for them, they are s**t. Get yourselves some stainless or cast cookware and learn to season them. This will make them non stick.

anon Report

Final score:

2points

POST

Joe Blowe 2 years ago

If using cast iron, make sure it is seasoned well and often

4points

#60

Not a chef, but boil pasta at full heat!

Some people let it boil up, then lower the heat. That makes the pasta sticky, those macaroni likes to tuble around in their hot bubble bath.

ElMachoGrande Report

Final score:

2points

POST

rn42 2 years ago

It's called a rolling boil for a reason.

1point

#61

I'm ashamed to admit that I only just recently figured out what I was doing wrong that resulted in always overcooking my grilled burgers and steaks.

Leave the damn top of the grill open!

High or Med-High heat to sear the outside, but keep the top open to prevent the "oven effect" and cooking the meat thru the middle.

WonL1ner Report

Final score:

1point

POST

The Deez 2 years ago

Ohhhhhh! I'll have to try this the next time I make burgers on the grill! I'm always overcooking my burgers!

1point

#62

Cooking steaks low and slow. You should set your oven on its highest setting, put a cast iron pan on high until it's smoking, and sear your room temp steaks 3-4 minutes per side. Finish in the oven to your desired temp, just a couple of minutes to get a nice med-rare. Remove from oven, tent with foil, allow to rest for 15 minutes. Here's last night's steak, although that was using the sous vide method

jeihkeih Report

Final score:

1point

POST

Satan Laughs 2 years ago

Here’s a picture of last night’s steak, using the opposite technique that I told you to use. Come on, man.

17points

#63

When making Milksteak, it is important to bring the milk to a boil first before adding the steak. This ensures that the outside of the steak will have that nice, tough on the outside soft on the inside texture that makes this dish pair so well with jellybeans.

JohSpell Report

Final score:

-4points

POST

Jaithesaint 2 years ago

I’m confused lol

6points

Howdy, I'm Adelaide! I'm originally from Texas, but after graduating from university with an acting degree, I relocated to sunny Los Angeles for a while. I then got a serious bite from the travel bug and found myself moving to Sweden and England before settling in Lithuania about two years ago. I'm passionate about animal welfare, sustainability and eating delicious food. But as you can see, I cover a wide range of topics including drama, internet trends and hilarious memes. I can easily be won over with a Seinfeld reference, vegan pastry or glass of fresh cold brew. And during my free time, I can usually be seen strolling through a park, playing tennis or baking something tasty.

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Kotryna is a Photo Editor at Bored Panda with a BA in Graphic Design. Before Bored Panda, she worked as a freelance graphic designer and illiustrator. When not editing, she enjoys working with clay, drawing, playing board games and drinking good tea.

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What do you think ?

POST

Tomaž Sajovic 2 years ago

"s**t, f*****g, goddamn..." these little cooks watched one Gordon Ramsay episode too many. Simmer down... you are just cooks, not brain surgeons.

20points

No One 2 years ago

I came here to say the exact same thing!

4points

Imjust jim 2 years ago

Spot on - a lot of angry indignant folks here who as noted, may be just a tad wound up. I will try the tomato thing though...

1point

Stephen Ferris 2 years ago

At work my chef's almost never curse. It's a corporate company they would be fired for harassment. If you mess up you get called a "mother chunkier", and if they mess up they yell "mother flower". It's hard when you or some one else is getting chewed out because all the substitute cursing it's just kind of adorable and funny.

1point

Tassenküchlein168 2 years ago

TIL: If you give someone advice, you absolutely need to use "goddamn".

19points

Wendy Allott 2 years ago

I'm no Saint but that was a lot of swearing. It gets old quick.

16points

Zane Paul 2 years ago

You've never worked in a kitchen before have you? Most chefs are raging alcoholics and every other word they say is a curse word

0points

Ray Ceeya (RayCeeYa) 2 years ago

Food Scientist here, DO NOT keep bread in your fridge. Store bread at room temp or freeze it. The starch molecules will crystalize and recrystallize over and over again and ruin the texture. Your fridge is not designed to maintain a perfectly accurate temperature. It cycles up and down across the 35F mark. That's really bad for bread.

9points

René Studer 2 years ago

This post actually makes me want to keep making mistakes just to p**s these chefs off even more.

5points

Trillian 2 years ago

Those tips are great for people with a lot of time and plenty on money

5points

Stephen Ferris 2 years ago

That's one thing always left off these lists, know where to spend your money. A fancy expensive wood cutting board is for presentation, not cutting. You don't need it. A colander from dollar general works just fine. The knives my chef's use daily at my old job are $20, and $30. $5 sharpener to keep them in good shape. High end knives were locked up and only came out for events to look pretty Infront of customers/guests. But affordable when learning. It's better to buy cheaper stuff and learn to properly use and care for it then spend truck loads on expensive stuff that needs MORE care and just gets ruined.

1point

LW 2 years ago

Funny how half the people making suggestions feel the need to curse them at you.

3points

Shaela Kaston 2 years ago

Why all the cursing? You won't offend anybody if you don't

2points

Dee 2 years ago

Cursing has been shown to help folks cope with pain maybe something to do with that? My sister’s ex is a chef and also quite foul mouthed and angry.

0points

It's Only Food w/Chef John Politte 2 years ago

You don't have to cuss to try and sound cool. Been doing this 40p plus years and believe me I can out cuss you. impress me with your knowledge and skill, and how you treat your staff

1point

Cydney Golden 2 years ago

A lot of defensiveness from people who don't like advice.

0points

thePrivateer 2 years ago

not even gonna read them all...first three or four put me off the bus. tell you what super-chefs... don't tell me how to do my "job"...and i won't say y'all are a bunch of flaming assholes. never had any complaints about any of my food units...and i did it all without a hoity-toity culinary school or a fully equipped 5 star kitchen.

0points

LucyGoosey 2 years ago

Stop berating common mistakes like this. It's not exactly all common sense, it's stuff people need to learn, and for stars sake, you can teach people without being rude! This is why people give up. This is why people continue to make those mistakes. You can be stern, but don't be rude and insult them like you're Gordon Ramsey in Hell's Kitchen telling them the chicken is so f*****g raw, you can still hear it clucking. Patience is a virtue!

0points

Wayne Lee 2 years ago

All I can say is that these angst filled chefs can go boil an egg. They chose to be chefs. Over 99% of people chose not to be chefs. Is this their way of trying to get noticed because nobody really knows who they are?

0points

B.Nelson 2 years ago

I would recommend trying out different spice blends to find what you or your household likes. There are a lot of spice blend recipes online that help with the cooking. I like making garam masala blend, Montreal chicken blend, ginger stir fry blend, Italian blend, spicy blend, and roasted garlic and onion blend. That way you have a spice jar on hand to use depending on your mood and the dish and u don't need to dig out all the different sized teaspoons and tablespoons for your recipes.

0points

Just saying 2 years ago

Chop expensive ingredients like meat or mushrooms small. We often judge if we've had enough by numbers, not volume. So if you chop things small, people will think that they are getting more than they are getting if you chop the same amount but in larger chunks. If you serve someone one chicken breast the will be disappointed, but if you chop the same chicken breast into small pieces in a curry or stew, they will rarely eat a whole chicken's breast worth of meat but still be satisfied with the amount of meat they think they've had.

0points

Bruce Leibee 2 years ago

Hey, guess what? People can "cook" how they want to. There is enough unsolicited advice in the world.

0points

Gwen Johnsonb 2 years ago

LOL! Y'all funny...

0points

Tom Hanlin 2 years ago

I'm not really sure why there is such a thing as a "serrated bread knife". Those things make a mess and leave crumbs everywhere. A good sharp cleaver will go right through the bread without these problems.

0points

Amanda Miller 2 years ago

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Esco 2 years ago

You probably still live at home with your mom.

1point

POST

Tomaž Sajovic 2 years ago

"s**t, f*****g, goddamn..." these little cooks watched one Gordon Ramsay episode too many. Simmer down... you are just cooks, not brain surgeons.

20points

No One 2 years ago

I came here to say the exact same thing!

4points

Imjust jim 2 years ago

Spot on - a lot of angry indignant folks here who as noted, may be just a tad wound up. I will try the tomato thing though...

1point

Stephen Ferris 2 years ago

1point

Tassenküchlein168 2 years ago

TIL: If you give someone advice, you absolutely need to use "goddamn".

19points

Wendy Allott 2 years ago

I'm no Saint but that was a lot of swearing. It gets old quick.

16points

Zane Paul 2 years ago

You've never worked in a kitchen before have you? Most chefs are raging alcoholics and every other word they say is a curse word

0points

Ray Ceeya (RayCeeYa) 2 years ago

9points

René Studer 2 years ago

This post actually makes me want to keep making mistakes just to p**s these chefs off even more.

5points

Trillian 2 years ago

Those tips are great for people with a lot of time and plenty on money

5points

Stephen Ferris 2 years ago

1point

LW 2 years ago

Funny how half the people making suggestions feel the need to curse them at you.

3points

Shaela Kaston 2 years ago

Why all the cursing? You won't offend anybody if you don't

2points

Dee 2 years ago

Cursing has been shown to help folks cope with pain maybe something to do with that? My sister’s ex is a chef and also quite foul mouthed and angry.

0points