Professional Chefs Point Out Our Kitchen Mistakes

Harty 4 year s ago

I pick mushrooms (we have meadows with cows and horses here in Belgium and therefore also 'champignons de paris'). I dry them in a special oven in the basement (it can also be done in the normal oven in the kitchen but then your house smells like mushroom for 3 days). Dry them at 55°C for ten hours and put them in the freezer. If you want to use them put them for 2 hours in water. A whole year free mushrooms with a better taste than the bought ones.

Connie 4 year s ago

I hope the top ramen inclusion was a gag. Literally don't need that kind of advice. I'm going to keep pressing my burgers too. It makes them leaner. In fact, I'm just going to keep cooking how I damn well please.

-1

Cleat 4 year s ago

Connie,

I'm happy you got that passive/aggressive thought off your mind.. Cook on, big fella.

Chrissy 4 year s ago

#2 I've learned to clean as I go. Good advice.
#6 Grocery store chills some vegetables but not others, I do what they do.
#9 Mix sauces similar to mixing paint; alternate top to bottom and outside edge inward.
#12 An accurate meat thermometer is a crucial tool. Learned my lesson after I overcooked a good piece of meat.

You don't weigh your ingredients. I cannot stress enough how important it is to weigh out all of your ingredients (all ahead of time, if you really want to bake like a pastry chef) on a digital scale. One cup of feathers does NOT weigh the same as one cup of pebbles, ya know? It's so easy to find volume to mass conversions online, and your baked goods will not only turn out better, but they will be more consistent.