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.

Pastry cook here, on the sweet side of things, my biggest piece of advice is to follow the recipe exactly if you don't know exactly what you're doing. Baking is basically science and if you don't calculate substitutions right, it's never going to come out right. Also make sure you have good ingredients. That box of baking soda from 5 years ago is not going to work that well anymore.

Not a professional chef, but if you've put enough salt in your dish and feel that putting anymore would over-season it, but you still feel it's lacking in taste, add some sort of acid.Lemon juice/zest, lime juice/zest, balsamic/red wine vinegar, apple cider vinegar - you'll be surprised at how much this lifts the dish!When I was getting interested in cooking, I would skip the acid completely because I honestly couldn't be bothered. I would always chuckle and joke at how much lemon/lime/vinegar chefs like Gordon Ramsay and Alton Brown put in their cooking.Then I tried it once.Now, every dish I make has some sort of acidity in it because it's just not the same without!