what do you want to broil? ..

Quantified Recipes (multiplying your recipes by X) is a lot easier with metrics as well as using weights in your recipes.

Also knives.. don’t worry about getting the most expensive knives. A $40 victorinox fibrox is perfect for home cooks. Invest your money and time in learning how to keep it sharp. I have a colleague with a $300 dollar damascus high carbon steel knife (shun) but I can out knife him with a $8 kiwi (the made in thailand…

Hmmm a mousse with whipped cream, whipped yolks, and whipped egg whites... the trick is learning how to fold the batter properly without losing too much air. A mousse is pretty much just a foam, as is whipped cream.

In well developed countries, farming and preparing carcasses is >usually< a lot more hygienic than you think. We do food safety more as a precaution and prevention. That being said, of course it’s impossible to tell if the wrong kind of pathogens are in what we’re preparing so always be careful. As for your question,…

Half a cup when it’s all diced up is about a medium onion.

Cooking rice - I’ve been cooking professionally for about 20 years now.. don’t knock the rice cooker. There’s absolutely no shame in using one. They’re cheap AF and work fantastic! If you want to do it on a stove, take your cue from the rice cooker. Go hot, then when it boils, go low, and keep it as “lid-ed” as you…

Non-stick coated pans - when they start to chip.. get rid of them..

knife skills, like any other skill, comes with practice. In essence, knives should be sharp so that they don’t jump from the food and unto your finger. I’m a bit weird with how I developed my skills I used to use the knife like a box cutter (dragging the blade towards me) but naturally started to “roll/rock” the knife…

Beans - soak them properly before you cook them, at least 6 hours depending on the size.. also i cook them like pasta. Alternatively, just use a pressure cooker. Pre-cook your beans, pack them down into portion sizes and freeze them! Chilis, mixed in salads, hummus, as a replacement for ground beef in lasagne or…

Hmm.. the more you cook, the better you become at this. Also.. holding temps.. if you’re oven can hold at 70C/158F.. you’re in luck. Wrap your food with cling, and just pop it in that oven and carry on with the rest of whatever else you’re preparing. Good for keeping foods up to about 2 hours before serving.

Non-stick pans - they’re great because.. non-stick! I only use them to make egg white omelettes though.. any properly seasoned/oiled/heated pan won’t really stick. Except for egg whites. These are just blah... Problem w/ non-stick pans is that they’re not good for searing, scratch them and they’re effed, and picky…

Salting food - technically, no, you don’t need to salt food.. but you’d want to for, y’know, flavor purposes. Sweating onions with a bit of salt helps draw out the moisture, making the flavor more condensed. Pasta water - you can’t salt the inside of the pasta when it’s raw, nor when it’s cooked. Meats, again, salt…

Roux - a sauce thickener made of equal parts flour and butter. The darkness depends on what you’re going to use it for. Basically, you melt the butter in a pan, add flour and cook on medium-high heat until you get the desired color. This is done so that when you add your roux to the liquid, it won’t have that “raw…

erm..aren’t takeaway pizzas cheap compared to traditional pizza restaurants? I mean.. I’ve been running my pizza restaurant for a few years now.. if we do a side by side with the big companies, my pies are solo thin crusts, but they cost something like a family super supreme, cheese stuffed, extra cheese ultra mega,…

er.. y’all realize that it’s not only food cost you’re paying for right? there’s rent, labor, utilities, equipment (THIS! You know how much those pizza ovens cost?), time, marketing, loan interests, packaging, knowledge, etc, etc, etc... balancing out with the rest of the year.. especially the “off” season..

Lol.. Doesn’t he realize that a lady from El Salvador is more American than he is?

Would a syringe have helped w/ the home cure?

... not to mention they leave a lot hanging..

Is this for real? I just whack the damned jar on the table and that’s it! Have never encountered a jar I couldn’t open and I open at least 3 everyday (kitchen worker)