Chef’s Tips

Not sure that I have any tips, but discovering and learning to use the following things properly revolutionized my cooking:

Get a cast iron ASAP! 

I recently ordered Blackened Chicken Alfredo from a local Italian restaurant. OMG. DELICIOUS. I had never heard of doing blackened chicken!

I recently ordered Blackened Chicken Alfredo from a local Italian restaurant. OMG. DELICIOUS. I had never heard of doing blackened chicken!

I can use a microwave 

Also I just recently discovered the magic of GHEE.

Making your own stock for soup is the easiest thing in the world! I have a bunch of bags in my freezer; one for veggie scraps, one for chicken bones, one for pork bones.

just learned a rice trick to avoid burning to the bottom of pan. Boil water, add rice to boiling water, stir for a a min after a min or so turn off burner let it sit and finish cooking itself. I seriously burned rice to my pot every time I  cooked no matter how hard Id try to prevent this. thanks to Discovery + and watching Amy Schumer learns to cook. I love her she cracks me up I had to watch. Her husband is a pro and I learned a few things from watching those two.

I bought a kitchen scale and started weighing  out my recipe ingredients instead of going by volume. The end results are much more consistent, and there are so many measuring cups and spoons I don't have to wash afterward

I weigh some things like doughs and cakes and for stuff like vinaigrette's I just do it by eye and taste and marinades, just through the spices and oil in and its worked well so far

I’m all about slow cooking

Use kosher salt instead of fine-ground salt, and sprinkle liberally.

dont touch the red-hot stove. #1 tip any credible chef would give.

A kitchen scale can change your life

A kitchen scale can change your life

Don’t put knives in the dishwasher! The detergent dulls the blade. A dull knife is just as (if not more) dangerous as a sharp knife!

The deliciousness of a meal is directly proportional to how much onion and garlic you add to it. You can add curry powder to just about any savory meal to make it 10x better (but be mindful with how much extra salt you add bc it usually has salt). Measure your oil.

Don't let people use your non-stick pans! I made this mistake by letting someone cook on my brand new nice non-stick pans and they completely ruined the coat by cooking oil on it way too hot! From now on guests can use the old crappy pans. LOL

most I can say cooking tips wise is unless the recipe like very explicitly states it, dont crank your pan up like to crazy high heat, always do medium, it takes a bit longer but it helps with making sure whatever I'm making is thoroughly cooked all the way through 

also oven baking veggies with olive oil and a mix of whatever spices sound the most appealing to you (including salt and pepper) is always a win, at the very least if you hate more mushy veggie textures like I do 

in terms of grilled cheese, slightly toast your bread FIRST with some butter, then put the cheese on (And some nutmeg and garlic power if ur feeling fancy) and let it melt/steam with some olive oil

also buy packets of sugar in the raw (or grab em idk, just those dinky coffee packets) and always use those if u wanna do some quick caramelization (in reference to savory foods, or things like a glaze. i have NO idea if it extends to sweets, I have yet to try that)

hope this helps!

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