"Get a pepper grinder, freshly ground black pepper is a completely different taste to the powdered stuff."
"Don’t leave the pan handle hanging over the edge of the stove. Even more important if you have kids."
"Read through the entire recipe before you begin to make the item"
"Cut/Prep everything first. Keeps the work area clean and you’re able to add thing exactly when they’re supposed to be added. Instead of burning something because you still have to cut or prep an ingredient."
"Don’t overcrowd the pan if you want any hope of “browning” anything.
Yes, it’s a bit of a pain to do batches. Do it anyway."
"Salt, fat, acid and heat. It’s usually one of those things your dish is missing."
"Smell = flavour"
"Cooking is an art. Get in there, make mistakes, don’t be scared.
Baking is a science. Be afraid, do not improvise, triple check"
"Learn cooking techniques.
For instance, if you know how to roast vegetables and steam vegetables and stir-fry vegetables, then you can usually find something to do with whatever veggie is this week’s special deal."
"Do not try to cook everything on high. Learn to moderate your temperatures"
"Clean while you cook"
"Fresh herbs > dried herbs in many dishes."
"A falling knife has no handle."
"When making burgers/meatballs make an extra portion and freeze it (raw). Stews also freeze really well, it’s worth making a bigger batch. Cook once, eat twice."
"Mise en place. You will NOT have time ‘later’ because something will happen."
"Feel free to improvise when cooking. Follow the f’n directions when baking."
"Taste as you cook"
"Don’t be afraid of salt."
"Protein, grains, vegetables is pretty much the base of all ethnicities foods you just have to swap the spices"
"When following a recipe, rely on cues (until garlic is golden brown; until liquid is reduced by a third) more than exact amounts of time."