"When searing, you want your pan to be ripping hot to the point where the oil starts to smoke. Also, if you’re finishing a cut of meat in a pan, it’s always a good idea to add a bit of butter at the end and baste it"
"Use real wine when cooking! The rule of thumb is never cook with a wine you wouldn’t be willing to drink. Many recipes call for wine and people use “cooking wine” from a grocery store. Don’t be that person. Use real wine and drink the rest of the bottle with dinner! Also –> makes for a really impressive date night"
"Sometimes you need to leave it alone. That steak. That piece of fish. That stock. Just because you’re constantly moving doesn’t mean you’re improving your food"
"Learn to roux. (pronounced like rue)
Little flour, little fat. You can turn the bacon grease into tasty gravy. Or use it to make a creamy cheese sauce for Mac n Cheese or Potatoes au gratin. A good roux is the difference between Chicken soup that is creamy and delicious, or just sad salty bird water"
"Over sauteed garlic… Don’t need to brown it, a minute in the pan with the onions is enough"
"If you burn your toast. No biggie. Rub the burnt sides of the toast together over the sink until the charred stuff is gone. Kinda like rubbing 2 bits of sand paper together"
"Put a damp napkin or towel underneath your cutting board to keep it stable. You can wail on whatever you want however hard you want with the peace of mind that your cutting board won’t go flying off the counter along with your food and *sharp knife"
"MISE EN PLACE! literally saves so much time and potential ruined dishes.
chop, dice, smash, portion, etc everything BEFORE you start cooking. it will change your life"
"Don’t just dump a load of salt and pepper in to the mix at the last minute.
Season every single thing, the veg, the meat, the sauce. and if you’re unsure of how much to use. just keep adding in small pinches and taste it."
"Not a pro, but wash your damn rice! It’s easy and it makes the rice so much better"
"All that brown stuff on your pan after you brown some meat or veggies? Use it! That’s called fond – it’s f@#king amazing and will make your sauces have way more depth. You can easily get it off the bottom of the pan with a little wine, which is called “deglazing.”"
"The vast majority of people think that the terms “icing” and “frosting” are interchangeable. This is not the case. Icing is made with sugar and liquid and is generally (there are a few exceptions, such as fondant) pour-able. Think pound cake and donuts. Frosting is made with sugar and fat, such as butter or shortening, and is generally fluffy and spreadable. Varieties of frosting include buttercream and cream cheese"
"Don’t use that f@#king tub of country crock shit and call it butter. Use actual butter"
"I would add when you’re baking follow the recipe exactly. When it says 1 teaspoon, it means 1 teaspoon. Not “ah that looks like a teaspoon.” Baking requires exact prep work otherwise your finished product won’t be right"
"Read the whole recipe before you touch anything including the directions. Then get all the ingredients together and measured before anything touches heat. Chop vegetables slice meat mix spices. Cooking is so much easier when you do the prep first and then just worry about what’s in the pan when the heat is on. What do you think the kitchen does all afternoon between lunch and dinner service, get things together so the actual cooking is way faster and easier."
"Don’t be afraid to experiment and adjust recipes to your liking. Taste things as you go to adjust seasoning, salt, sugar, and acidity levels. Don’t just be a robot following a recipe. Food is an art"'
"A knife steel isn’t a sharpening stone. It doesn’t do the same thing."
"The veggies in your sauces and stuff- cook that shit first. Do not add raw onions to already simmering tomato sauce and expect it to taste good. Also, huge amounts of random spices make food taste bad. Learn what they are and where to use them."
"Keep your fingertips behind your knuckles, your knife in front of your knuckles, and keep your blade on the cutting board. Your fingers will thank you."
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I think you got downvoted because you were not polite.
Not because what you tried to say is untrue.
I’m an American and I guarantee I’m a better cook than you.
For what it's worth an american just won a worldwide chef contest on Netflix consisting of the best chefs in the world.
I should point out that he was classically trained in French cuisine.