Whether you’re a cooking aficionado with a burning fire (and often, burnt fingertips) for everything food-related or, on the contrary, entrust your taste buds to your holy kitchen majesty, aka the microwave, you can always take your inner chef to a whole new level. And it’s easier than you’d think.
Thanks to the professional chefs of Reddit, who recently shared what simple things “we're probably all doing wrong in the kitchen” in this thread, we can roll up our sleeves and work on the actual things to improve them.
Think of simple things, like never adding an onion and garlic at the same time (so you don’t have that icky burnt garlic aftertaste in a meal you otherwise put your heart into) or having things, ingredients and tools ready at hand to avoid “someone, help me!”-kind of hysteria in the middle of meal prep. Take your notes, everyone, I already have mine.
This post may include affiliate links.
Using tongs, you must clink them together at least five times to channel your inner crab.
Let’s face it, regardless of how fast we binge-watched Top Chef, Hell's Kitchen, The Great British Bake Off, Masterchef in all countries it aired in, we didn’t actually learn to cook better. Instead, we now know all about the drama, about the blessing and the curse of being a chef, about nurturing your talent, dreaming hard and working harder… Wait, are we still talking about cooking?
So in order to take us all back to Earth, or rather our kitchen counter, and to find out what exactly we can do to improve our cooking game, since we nailed the watching part already, we spoke with Beth Moncel, a food lover and the founder of “Budget Bytes” where she has been sharing her passion for cooking and delicious recipes designed for small budgets since 2009.
Since I didn't see it in here: instead of adding more salt, try adding an acid. A splash of vinegar or lemon/lime juice can make flavors pop without over salting.
Never add garlic and onions at the same time.
Onions take about 8 minutes to saute and garlic takes about 30 seconds. If you add them together you're gonna have burnt, bitter garlic.
Clean as you go. Throw away trash, wipe up what you spill, get unnecessary utensils out of the way. If your kitchen looks like a tornado struck after you're done cooking, you f*cked up.
When asked what are the most common cooking mistakes people tend to make, Beth said it’s assuming that if they swap out an ingredient, they'll still get the same result. “Changing ingredients often changes both the flavor and texture of a dish, and in some cases can drastically affect the chemical reactions needed to make a recipe work,” she explained.
If you want perfect roasted potatoes (oven roasted, chopped pieces) with crispy outside and fluffy insides then boil them for about 5-10 minutes in salt water first. Then roast them.
And if you want them extra extra crispy you should try the belgian double roasting technic. Wash them with salt water and dry them. then roast them on a lower temperatur very short then let them cool on a paper and roast them on higher temperatur until crispy
Most people suck at roasting vegetables. Brussel sprouts are the number one f*ck up and most people lose their sh*t when I serve them properly done brussels.
Toss with olive oil (more than you think), salt (more than you think), and any other herbs/spices (e.g. curry spices with cauliflower), lay cut side down on a baking sheet, and throw that sh*t into a 200C/400F oven until it's visibly browned. Depending on the veggie (e..g carrots) you'll probably want to turn over to the otherside and continue roasting for a bit. Once they're done you can toss with pepper or fresh/delicate herbs before serving (e.g. mushrooms with tarragon or parsley).
Just because it's fork tender and cooked through doesn't mean it's delicious. Yet.
Unfortunately, not liking brussels sprouts might be genetic: https://www.centreofthecell.org/blog/science-questions/why-do-some-people-hate-brussels-sprouts/. According to various studies, some people have a hereditary high sensitivity to phenylthiocarbamide, which leads to a very bitter taste even in trace amounts. If you have two of these genetic TAS2R38 markers, no preparation or seasoning can make brussels sprouts edible for you.
This one isn't helpful, it's just insulting. You don't know it's more than I think. I and many people know how much oil and salt to use on vegetables. This isn't some complex trick. Cut, salt, oil, roast.
All the potty mouth indicates no English vocabulary and probably a lot of burned food, to boot.
Geez, the attitude. What if someone LIKES them done the 'wrong' way? This isn't how I do brussel sprouts every time - I've had them served and made them in more than one delicious way. Also, what sort of friends do you have, that you are nice enough to feed, that are then 'losing their s**t'?
I boil them about 6 minutes to make them tender and more digest (at that point they're not cooked) and I put them on skewers on the BBQ with garlic herbs and olive oil, or I put them in a pan with lots of butter (and sometimes carrots, onions). Both delicious.
See above comment for an even better take on this method, BUT you are SO right abt ppl having NO idea Brussels sprouts are SO good!! EVBODY has said 'i HATE those ' until ishut them up w my brussel-y sprout-y delicous-ness!!!
I have just decided that your last sentence has won the "wrote it like they said it" award (suddenly made up by me this minute) and I heartily applaud you! *clap clap clap clap* :) :) :) :)
Load More Replies...
I agree! I may be a prude, but it seems that more and more, people use a lot of four letter words when talking about anything; the language that used to be reserved mostly for angry outbursts is now used to talk about almost anything, even Brussels sprouts! Lol!
Load More Replies...
Brussels sprouts roasted with parmesan, garlic, salt, pepper and olive oil... out of this world!
Olive oil on brussel sprouts?!? Are you mad? Those crave good quality butter!
I hated those m***a fvckers my entire life (60+) and it wasn't until my late 50s that I had them properly prepared and fell in love. Hard. Shitty wasted years never knowing. Mom? No hard feelings but you sucked at veggies
I am so sorry for you as you are losing out on a fabulous veggie because your mom didn’t know how to properly prepare the sprouts. First they must be cooked in salted water. Then you throw away the water that now removed most of the bitterness from the sprouts and you bake a bunch of bacon bits in butter and bake the sprouts in those till they are nicely caramelised. And then you season them with pepper and nutmeg. And this BP page has other interesting ways from posters and reactions for preparing them too of course.
Load More Replies...
Funny with the Belgian Comment I'm curious to see how many people get it. Also straight truth on the sprouts...I hear Jean Claude van Damme likes them also
The only way to cook Brussel sprouts is in a pot with chicken grease. Bake yourself 2 or 3 chicken thighs in the oven, then pour the fat from the chicken pan into the sprout pan, and cook on medium high for 8-10 minutes as you let the chicken rest. If you seasoned your chicken well, then the drippings should also be well seasoned. No need to add anything at all.
Must try this way of preparing the sprouts. Sounds absolutely delicious.
Load More Replies...
I find it to be either minimizing or distracting from the message; the "colorful" language actually takes away from what is being said, and reflects poorly on the speaker's vocabulary, or so I was taught. Then again, it is free speech; "free" being the opposite of $10 words. I must not be the only one because it has been commented on several times here. I guess Brussels sprouts get people riled! Lol!
Load More Replies...
I never liked them until my niece grew them in her garden. They're liked little roasted bits of heaven.
The BP page has plenty of interesting recipes by now. In Belgium we often serve them with bacon (spek in Dutch). First they must be cooked in salted water. Then you throw away the water that now removed most of the bitterness from the sprouts and you bake a bunch of bacon bits in butter and bake the sprouts in those till they are nicely caramelised. And then you season them with pepper and nutmeg.
Load More Replies... 
Cook and crumble bacon set aside. Saute blanched halved sprouts in bacon grease 6 minutes. add chopped hazelnuts and reserved bacon cook 2 more minutes. add salt, pepper, a splash of maple syrup and a squeeze of lemon juice cook 2 more minutes.serve
Soak brussels in water. It will lose that sharp bitter taste, most people don't like.
Well,they did mention Gordon Ramsay...BTW,he is higly over-rated...his food is nothing special..
Load More Replies...
Pro tip for preparing Brussels sprouts: Toss in the trash and replace with any other vegetable
Vegetables are unfortunately probably the biggest victim when it comes to food, because most people do not know how to cook them right :')
Brussels sprouts may be good but the last two batches I cooked were extremely bitter. I couldn't eat them even under tons of sauces. And before that I bought sprouts and when I put them to cook the water ended full of aphids. Aghhh
I'm only at number 7 and already I want to stop reading because of all the salt WTF
Parboil Brussels sprouts and in the meantime fry up bacon, preferably in bacon grease, and when the sprouts are about halfway cooked take out the bacon from the frying pan and put it aside and put the sprouts in the bacon grease and season with salt and pepper and then fry gently until they are soft and then crumble up the bacon over the sprouts and warm them up. Best sprouts I've ever had
Agree-par boil and Shake in pan to fluff edges then add spoon full of oil and spoon marmite - into hot oil and oven - Gives the roast beef /dripping taste and browns great
Brussels Sprouts (sorry Iris) are the vegetable from hell. Nothing makes them taste good.
Might be weird by saying this but does anyone think that they taste like boiled used socks? I never liked them and I used to blame the cooks for maybe not cooking them correctly but I tried to make them "perfectly" and they had the same taste
It has been my experience(mainly my mother's cooking)that it is the boiling too long that creates the "boiled used socks" flavor. I used to agree with your assessment, until I married and discovered better ways to cook them, and came to love them; they have been one of my favorite vegetables ever since, for the last 50 years or so.
Load More Replies...
I agree w/ everything but turning them. Leave the damn things alone until browned!
Most people do not suck at roasting vegetables may you just know the wrong people.
Brussels sprouts are inedible. I'd lose more than me ***** if I was served baked greens!! Give up making too complicated 'mixes'. Many of us have problems with certain foods, and too many ingredients can make the whole meal inedible for us
I'm leary of taking cooking advice from anyone who calls food sh*t, even if BP is censoring them.
Many many years ago I tried Brussel sprouts and hated then. Never ate them again. Then a few years ago in a nice classy restaurant I found Brussel sprouts on my plate. Roasted. And I found them way different than my memory was trying to tell me. Better and tastier. Still haven't eaten them again...
I am so sorry for you as you are losing out on a fabulous veggie. This is a tasty Belgian recipe for them. First they must be cooked in salted water. Then you throw away the water that now removed most of the bitterness from the sprouts and you bake a bunch of bacon bits in butter and bake the sprouts in those till they are nicely caramelised. And then you season them with pepper and nutmeg.
Load More Replies...
Or you can just make them a little bit burnt/caramelized as onions, carrots, potatoes, sweet potato and my favorite pumpkin with all the condiments in your pantry also a lot of olive oil and paprika it's sweet and salty at the same time I can live just eating this for a year and never be bored
You know it a real Chef, after the., " .....throw that sh*t into the oven...! " remark ☺ Sounds like my culinary instructor 🤣
If you nave to use asterisks instead of letters the nfind another word. There are over 170,000 in the English language to choose from.
Also, add a teaspoon of olive oil to the pan while cooking Kale. Makes it much easier to scrape into the garbage later.
I tried brussel sprouts once when I was 16 and I am fifty something now and I will never try to eat those things again..reminds me of soggy balls of green. ..ahh I won't say it..it is too early in the morning..
Was this written by a chef, a 9 year old, or a trucker? Wash your pottymouth out with Irish Spring before serving those potatoes, thanks.
I'm so curious to know how most people roast their veggies, because most of these tips were how I always assumed everyone roasted vegetables! (Though I usually go a bit light on the salt since hubby's watching his salt intake. A little bit of coarse sea salt, after serving, gives a salty kick without overdoing it.)
I can only really stomach b sprouts with gruyere and a bit of crumbled bacon anymore.
And don’t crowd your veges or they’ll be steamed instead of crispy and roasty
Pan seared brussels are wonderful when cooked with butter, stewed yellow onions, and bacon. Finish it with a bit of balsamic vin. Brussel sprouts are in the same genus as bok choy. They are also great when leafed into a fish based ramen broth.
Roasting these veggies also keeps you from using so much butter it takes away any healthy value.
I just steam anything, including chanterelles and Jerusalem artichoke. Maybe not a pumpkin
They’re not bad blanched, then sautéed with two-inch chunks of thick cut bacon.
Last xmas I caved into my fiance and agreed to do sprouts with the dinner even though I dislike them. I was going to steam them until I looked online and found a roasting suggestion similar to the above. They were indeed a bit of a revelation to this old former sprout-hater. I've done them a couple of times since.
I've never heard of roasted brussel sprouts or cauliflower before. (Germans like their cauliflower with nutmeg by the way).
Try it! It might become your favorite winter way to cook veggies!
Load More Replies...
I was really interested in reading this entire article, but I'm calling it quits right here. Why? Because I'm finding myself wading through a sewer of curse words. What is the purpose of using such language just to discuss cooking techniques?! Is it really that hard to find adequate words in the English language? Or in any other language, for that matter. This is it for me.... and I plan on steering clear of any future articles written by this writer; they will no doubt be just as full of curse words as this one is.
jokes on you, i dont eat brussel sprouts, they are nature's turds and i treat them as such
A simple question: Why must you use profanity? If you have a small vocabulary, Word-a-Day might help.
I prefer them sliced in half, put into a hot pan with some olive oil, curry powder, smoked paprika, garlic and pine nuts. Saute until blackened and add salt to taste! Yum!!!
Load More Replies...Beth reminds everyone that the best way to gain confidence in the kitchen is to practice. “Don't let a failed recipe keep you from trying again. Try new recipes often. The more you cook, the more you'll understand the nuances of cooking and you'll build intuition,” she said. “Before you know it, you'll be cooking freestyle and you won't even need a recipe!” Beth concluded positively.
There is a really simple rule when cooking a steak: Leave the steak alone. Stop f*cking with it. Stop poking and prodding and moving it an flipping it around. Let it cook. Let the heat do what it's supposed to do. Get to know your heat source and learn to trust it. Almost everybody I know violates this rule.
I leave my steak alone, put a timer on, used a meat thermometer, rest it and I still manage to f**k it up. Tried a few different methods and have only managed to get it right ONCE. Followed the same method a few more times without success. Have no idea what I'm doing wrong.
It is the fat that carries the flavor. If your going to saute something, put the herb and spices with the butter or oil that is in the skillet. Don't put them in the flour you're using to bread the food.
Not having things ready and in place.
Have you ever been halfway done with a dish and realize you didnt have the cheese grated? Now everything is on hold (and over cooking) while you grate cheese?
Having everything ready to go at the start lets you add the things when they need adding and helps put dishes out at the appropriate time.
Don’t stare at a toaster, it will jumpscare you. (Learnt this from personal experience)
Putting oil in the pot when you're boiling pasta. If you do that, the sauce will just slide right off your pasta. The starchier the water, the better the sauce will stick.
Nah, I finish cooking the pasta in the sauce. Makes it so much tastier.
Sharp knives. Makes things a million times easier, and is actually sooo much safer in the end. Combined with the proper grip and a bit of practice, and suddenly cutting things for prep goes from the most hated step of everything to just another step, maybe even becomes fun for some people.
Cooking too hot to speed things up. If the recipe calls for something to cook for one hour at 350 degress, cooking it at 425 degrees for 35 minutes is not a substitute. Some things just need to be cooked slowly and gently.
You're more likely to undercook the inside and over cook the outside if you do that.
Crack your damn eggs on a FLAT surface, not the side of a bowl or pan. Cracking on a flat surface makes it easier to open as well as preserving your yolk. If you crack it on an edge it pushes shell inside the egg and is more likely to break the yolk (which sucks if you are making it sunny side up, poached or separating whites) Also, if by some chance there is bacteria or icky gross stuff on the shell it is more likely to contaminate the inside when shell gets pushed in.
After 50+ years of cracking eggs on the side of the bowl, I’m good. Doing it on a flat surface for me just makes a mess, actually. 🤣
My chef brother-in-law taught me how to deglaze a pan to make a sauce like a boss. Leave it hot, and douse it with a cup or more of wine, stock, or water, and you can turn even basic things into an amazing pan of goodness! The stuff in your pan that you're scrubbing off after you're done cooking is all the good sh*t, so learn to deglaze!
It is not even about LEARNING to deglace, the key is just doing it and realizing that the pan residue is your friend. You can make amazing sauces with it, often you do not even need to thicken them. Of course, this only is true if none of the ingredients are burnt, and deglacing works best with cast iron or steel pans. Sorry, but your easy-to-clean-teflon-coated skillet simply is not suitable.
-Under salting your food!
Everyone is so afraid of sodium but the vast majority of sodium in your diet is coming from processed snacks and fast foods not home cooking.
-Also dry your meat before you sear or sauté it. You’re steaming it if not.
-Taste as you go.
Being afraid of fattier cuts of meat. People are so used to that boneless skinless chicken breast that they sub them out for recipes that are 10,000x better using chicken thighs instead. If your primary concern is to reduce fat, sure, but if you're eating in moderation or going for flavor instead of low-fat, thighs thighs thighs my friend.
Practice your recipes. Don’t find one risotto you like and never make a different one. Cook 10 different risottos two or three times each over a long period of time. Doing this helps you understand the basics of how to make it and allows you to spot bad recipes, recognize good ones, and improvise without one.
Idk if this will get buried but my dad is a chef and I know what he would say here.
Always keep trying new things, in different preparations, with different ingredients to compliment them. And if you think you hate a specific meal or ingredient but you haven't tasted it in 10 years, give it a try again.
We were never picky eaters as kids because we were always encouraged to just try things we were unsure about and it opened me up to so many great foods as an adult!
So many people get stuck with what they know for sure they like, not even realizing how much it limits you.
Unless it Marmite! If you didn't like when you tried it 30 years ago, you're still not going to like it!
Leave your meat out to go to room temp before you cook it.
My dog would snatch it off the counter the second I turn my back!
Way too many people over clutter their kitchen and think they need a gadget for everything. In reality, a well-crafted, sharpened French knife, a pairing knife and a peel can get you a long way.
MISE EN PLACE! Everything has a place and everything has a purpose.
Also, steak should never be cooked to more than medium.
Nothing wrong with a well done juicy steak. Some people know how to cook well done steaks and keep them juicy, tender and flavorful.
Not sanitizing your hands and work area after handling raw meat, especially chicken.
Can't count the number of times I've been cooking with friends or family and have to stop them from chopping salad veggies on the same cutting board as raw meat, or running their hands under cold water for a second to 'clean them' before going to grab stuff out of the fridge or drawer or even just going about their day.
Same goes for giving your slimy raw-chicken cutting board a quick scrub to wash it using the same sponge you use for everything else.
If it's touched raw meat, it needs to be throughly cleaned and sanitized with hot water and either soap (your hands) or bleach (everything else).
Don't buy tomatoes that are pink and have no smell. Fresh, good heirloom tomatoes should have a distinct smell and be nice and red/solid yellow. The walmarts and safeway's of the world are selling you these horrific non-tomato tomatos....devoid of flavor and frequently unripe. Don't do it.
If you have to drain your rice after cooking it, YOU'RE DOING IT WRONG!
You should be measuring your rice:water as 1:2 ( 1 cup rice : 2 cup water. Get proper measuring cups, don't use a coffee mug...) and you should no liquid left if cooked properly. Simmer on low after initial boil, lid closed, fluff with a fork about 3/4 of the way, that's it.
And wash the rice until water runs clear. Othersie you're eating dust and bug poop ( Basmati and Jasmine rice mainly...don't wash arborio rice)
MY entire process is:
-Wash rice thoroughly under cold water
-Place washed/drained rice in clean pot and set on stove on low-med heat to slowly dry and toast the rice.
-Add 2bsp oil to the hot dry rice and make it sing, but should not get any color!
-Boil water in your kettle; add salt, pepper and other seasoning(Chicken stock powder is great for rice..or you know, MSG) to your measuring cup, dissolve with the water.
-Dump all the liquid in the pot; it will boil virgorously for like 5 seconds, don't be scared.
-Lower heat to a simmer, cover with the lid ( Big plus if it has a small vent)
-Fluff with a fork at 10mins in, then about 5mins later it should be ready to serve.
Pressing/squashing burger patties down as they cook on the BBQ (you're just making them drier by squeezing out the juices IMHO)
Ex-chef here, and this is a dumb one but I've seen it so many times in student halls. Don't microwave a f*cking steak, or eggs, to cook it.
Pouring water into a grease fire. That's actually SUPER dangerous.
NOT using a mandolin for all your veg. A good one, not the cheapo plastic ones.
Where it can take a good 45 minutes to matchstick fine dice your carrots, courgette, red onion, garlic, red, green & yellow bell pepper & ginger.... All this will take about 15 minutes with a nice quality mandolin.
Make sure you get a finger guard and use it, and always use the utmost caution with the beast & go slowly until you gain confidence through repeated uses.
Once you've mastered the mandolin, your knives won't leave the butcher block as often as they used to.
Get one with the V configuration, not one that's just a slant, those are rubbish.
Seriously, mastering the mandolin changes everything in terms of prep time. It's amazing how fast tomatoes get sliced, how blissfully paper thin fine you can get your onions in just a few seconds!
I love that thing. I have one with a handle & a knob that adjusts the depth of the blade, all in one. I think it cost about 70 bucks.
Toss your hardboiled eggs in an icewater bath right when they're done to make them peel easier.
Note: this post originally had 64 images. It’s been shortened to the top 30 images based on user votes.
My grandmother taught me to always put a little bit of salt in sweet things and a little bit of sugar in savoury things. It does really help bring out the flavours of both.
My mum (rip) always put 2 chocolate chips in with any beef-based sauce. She was the best.
Load More Replies...
Heart disease runs in my dads family, so grew up on a low to no salt diet. I continued this into my adult hood. As a consequence I now have a salt deficiency that is worse than someone who has too much salt. I have to take a prescription grade tablets of a type of sodium chloride daily since my system can no longer absorb and maintain sodium levels.
I can relate, but my doctor figured out what was going on before I had to take pills. Just adjusting my diet.
Load More Replies...
My grandmother gave me these five rules for cooking and they have served me very well my entire life: 1. Sharpen your knives; 2. Fresh is best; 3. Season high; 4. Taste everything at every stage; 5. Clean as you go.
All the comments about salting foods. My Dad has had several strokes, salt is a major no no, food should reflect dietary needs and health concerns but you see all these television chefs cooking "healthy" food and throwing in handfuls of salt.
The latest research shows that salt doesn't have that much effect on health after all. In terms of heart disease, strokes, blood pressure, etc. the difference between a low salt and a high salt diet makes <5% difference.
Load More Replies...
One of the important ones I didn't see listed, NEVER TRY TO CATCH A FALLING KNIFE!
And don't take a perfectly good nicely seasoned cast iron skillet and ruin it with dish soap and steel wool
Don't blame it on the salt while you are eating like 10 burgers/day! Salt is a very important for our health, specially iodine in it .Keeps our organs to funktion properly.
This list is presented as objective facts from professionals, but for the most part they're just differences in style or taste preferences.
Seems like Liucija is having writer’s block. Wasn’t this very same thing posted just a few months ago? And the one about different architecture? Usually there’s some new content, but it all looks the same to me
I like the one about trying thing you didnt like before again. My coworker (also a chef) didnt eat fish. He and his wife didnt like it so they never ate it. When cooking fish at the restaurant he was always unsure about it. When we had leftover fish, he ate it and realized he actually likes it. Makes creating new dishes a whole lot easier
As a chef myself I find these useless rules are meant for regular folk who don't know how to cook. Or maybe for 10 year Olds.
"Regular folk who don't know how to cook" is redundant. --A Regular Person
Load More Replies... The difference between a meal that's taste "meh" and great is often salt and seasoning.
I grew up on salty, Spicy (but not hot spice) foods - Hungarian - and I can tolerate salt very well. I’ve never had heart disease or high blood pressure and I eat salty food everyday.
Would've been better without half of the chefs swearing unnecessarily like unsupervised preteens. Makes it hard to take one seriously.
Would have been a much better article without all the profanity. Not sure the cooking mistakes rose to the level requiring so much anger and vulgar language.
My grandmother taught me to always put a little bit of salt in sweet things and a little bit of sugar in savoury things. It does really help bring out the flavours of both.
My mum (rip) always put 2 chocolate chips in with any beef-based sauce. She was the best.
Load More Replies... Heart disease runs in my dads family, so grew up on a low to no salt diet. I continued this into my adult hood. As a consequence I now have a salt deficiency that is worse than someone who has too much salt. I have to take a prescription grade tablets of a type of sodium chloride daily since my system can no longer absorb and maintain sodium levels.
I can relate, but my doctor figured out what was going on before I had to take pills. Just adjusting my diet.
Load More Replies... My grandmother gave me these five rules for cooking and they have served me very well my entire life: 1. Sharpen your knives; 2. Fresh is best; 3. Season high; 4. Taste everything at every stage; 5. Clean as you go.
All the comments about salting foods. My Dad has had several strokes, salt is a major no no, food should reflect dietary needs and health concerns but you see all these television chefs cooking "healthy" food and throwing in handfuls of salt.
The latest research shows that salt doesn't have that much effect on health after all. In terms of heart disease, strokes, blood pressure, etc. the difference between a low salt and a high salt diet makes <5% difference.
Load More Replies... One of the important ones I didn't see listed, NEVER TRY TO CATCH A FALLING KNIFE!
And don't take a perfectly good nicely seasoned cast iron skillet and ruin it with dish soap and steel wool
Don't blame it on the salt while you are eating like 10 burgers/day! Salt is a very important for our health, specially iodine in it .Keeps our organs to funktion properly.
This list is presented as objective facts from professionals, but for the most part they're just differences in style or taste preferences.
Seems like Liucija is having writer’s block. Wasn’t this very same thing posted just a few months ago? And the one about different architecture? Usually there’s some new content, but it all looks the same to me
I like the one about trying thing you didnt like before again. My coworker (also a chef) didnt eat fish. He and his wife didnt like it so they never ate it. When cooking fish at the restaurant he was always unsure about it. When we had leftover fish, he ate it and realized he actually likes it. Makes creating new dishes a whole lot easier
As a chef myself I find these useless rules are meant for regular folk who don't know how to cook. Or maybe for 10 year Olds.
"Regular folk who don't know how to cook" is redundant. --A Regular Person
Load More Replies... The difference between a meal that's taste "meh" and great is often salt and seasoning.
I grew up on salty, Spicy (but not hot spice) foods - Hungarian - and I can tolerate salt very well. I’ve never had heart disease or high blood pressure and I eat salty food everyday.
Would've been better without half of the chefs swearing unnecessarily like unsupervised preteens. Makes it hard to take one seriously.
Would have been a much better article without all the profanity. Not sure the cooking mistakes rose to the level requiring so much anger and vulgar language.
