"This isn’t a secret or anything, but I think a lot of folks don’t realize how important acid is in a lot of cooking. When you’ve seasoned something perfectly but it still tastes like it’s missing something, it’s usually acid. A bit of citrus juice or vinegar will take it to the next level."
"Time is an ingredient. You cannot replace it most of the time (pun not intended) with something else. Especially, you cannot replace it with heat. Going “oh, I don’t have much time, let’s grill this at a higher temperature” is a perfect way to waste whatever you wanted to eat."
"If you’re searing a bunch of little things in a pan, like scallops, set them in the pan in a clock-like circular pattern. That way, you’ll be able to easily keep track of where to start flipping, and then you can just move clockwise down the line. Seems obvious, but I was just haphazardly throwing pieces of meat or seafood in a pan prior to seeing this done on a cooking show."
"Use a larger pan than you think you need. Give each piece of food a little space. It allows the heat to properly circulate and juices to run off and cook away before mixing and essentially boiling the food when it should be searing, otherwise your food will end up pale and flavorless"
"Always use cold water to mix with flour or cornstarch to make your gravy. It won’t get lumpy. My dad was a chef & he always stressed this. He hated lumpy gravy."
"Just follow a few simple recipes to learn the basics. After a couple of tries, you can wing a lot of your cooking."
"Always scrape the ingredients from the cutting board into a pot with the back of the knife, it will help the blade stay sharp longer"
"Caramelizing onions takes 45:00 to an hour."
"I like to spray my measuring spoon with Pam before I scoop up some honey. Comes right off the spoon"
"Add acidicy not salt necessarily. Lemon or vinegar are your friends because they activate your taste buds."
"Get a good knife. One good knife is everything. Spend good bucks on it and learn how to keep it sharp (any YouTube tutorial)"
"Cooking is an art, baking is a science.
Play around with ingredients and amounts when cooking.
Follow a recipe when baking"
"Don’t fry naked."
"A falling knife has no handle"
"Salt your minced garlic and ginger.
Trust me."
"1/2 a cup of uncooked Rice per person. I always see people mentioning they can never get their portions of rice correct. You either end up with enough to feed a tribe, or barely enough for one meal. 1/2 per person, and every now and then I’ll add in an extra 1/2-1 Cup if I’m cooking for a large group."
"Instead of just straight up sauteeing shrimp for a dish you can take (high quality) raw uncooked shrimp, take off the shells and tails and set them aside, heat up a little oil in your pan, saute the shells in the hot oil until they turn red and get little white speckles on them, add 1C of a good white wine, simmer for about 5 min, strain and use a spoon to sort of press on the shells to get all the liquid out, return the liquid to the pan, and then poach the shrimp in that liquid just until cooked. Flavor explosion!"
"Taste as you go!"
"Wash your rice before cooking it, it will be fluffier."
"Pound chicken breasts before cooking."
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You just like beating your meat...
the innuendo is strong in this one.