“Having things ready 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.”
“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.”
“Thinking you need more salt when the dish just needs an acid like vinegar or citrus.”
“Under seasoning.”
“Never letting meat rest… not keeping sharp knives, and just knife work in general… cooking should be simple and easy… fighting with prep work is never fun.”
“Never put knives under soapy water EVER. I once saw someone put one in and they sliced their hand pretty deep, don’t know how..”
“How about simply chopping onions. It’s literally one of the easiest things to do if you use the natural anatomical structure of the onion in your favor. Most people hack it into oblivion, which not only takes much, much longer, but also results in unnecessarily sad-looking onions. Plus it makes you cry.”
“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.”
“Use fresh lemon not that cr#p in the little yellow bottle.”
“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.”
“Salt your damn pasta water. Salt it liberally. Also don’t add oil to the water unless you want your sauce to slide off your noodles.”
“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.”
“Crack your damn eggs on a FLAT surface, not the side of a bowl or pan.”
“When scraping ingredients off the cutting board use the non-bladed edge. Fresh pasta tastes 1000% better then boxed and takes a fraction of the time to cook and is probably a dollar more then boxed pasta. Adding salt & pepper to even the sides of the meal can really improve the flavor. Let the meat rest the same amount of time it was cooked. Most meat can be cooked on medium-high in a pan(best temp).”
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