These are the tips that I can’t wait to try in my own kitchen.
“Salt and cold water to clean a cutting board used for onions.
Learned it from Julia Child herself, watching an old episode ofThe French Chefon YouTube.”
It lasts longer, and I haven’t peeled or minced a piece of ginger in years."
u/EggsandCoffeeDream
3.
“I was early in my cooking career when my chef asked me to make the crew meal.
He walked me through what ingredients were available and suggested I make soup.
He cut me off and said, ‘Look, it’s soup.
Throw a bunch of stuff in a pot and it’s gonna be delicious.
Just think about when to add what, and everything else will take care of itself.’
“My biggest ‘why haven’t I known this all along’ moment was discovering the kitchen scale.
What is one large potato?
How many ounces in a cup of grated cheese?
So, the secret to biscuits isweighingthe flour?
How do I know when I have one pound of diced chicken?
Scales take out all the guess work, and they’re even easier to use than measuring cups.”
u/CatteNappe
5.
Learned twenty years too late.”
Whenever I need some, I just break a chunk off.
I do the same for tomato paste cans!"
u/MrsBeauregardless
7.
Sometimes this also applies to sugar, too.
Just a dash."
It blew my mind.
It had honestly never even occurred to me that you could do it that way."
u/KnittyNurse2004
9.
“Chew mint gum while cutting onions and voila!
“Rouxs can be made with more than just butter.
Adding bacon fat to my roux for cheese sauces was mind opening.”
u/Longjumping_Ad6560
11.
“Clean as you go.”
“Make a reverse bechamel for no more lumps.
Make a roux, but instead of adding cold milk to a hot roux, let it cool.
u/istealreceipts
13.
I’ve never looked back.”
u/sadelpenor
15.
Pomegranates: Score the skin and rip it into 34 pieces.
Hold the pieces underwater and scrape the seeds free with your fingers.
“Switching to Diamond Crystal kosher salt.
The rhythm of using it is easy to learn as long as you taste along the way.
A pinch gives a gentle nudge of salt.
Even a good handful in a large pot wont overdo it.
I dont like the taste of iodized salt, especially on green veg.
And a pinch of Diamond Crystal in a cocktail is magic.”
u/petermavrik
17.
“Using gelatin toclean cooking oil.
I fry at home for like a week every few months.
Using gelatin to magically clean oil is some science experiment stuff.
It will even take the taste of fish out of oil.”
u/Vindersel
19. u/DeeDee_GigaDooDoo
21.
“Sugar and butter.
