This one is good to remember, especially for beginners... the people I've seen who think they can just leave stuff out when they're baking and then they don't understand why it doesn't work 🤦🏻‍♀️ Baking is science.

Yes!

You can do just about everything with olive oil, be it extra virgin or not. You need to know how to treat it. People from Mediterranean countries can attest to this.

Me: "I fully agree with this!" My kitchen: "then why do I look like this? Why am I not clean and tidy?"

Cool! Now, how do you know if it's one thing or the other? 🤔

Favorite recipe: "Pour the whole bottle in the pot .."

Correct me if I am wrong but when I drop some a knife or a tool I just jump backwards to make sure it doesn't land on my feet. Don't know if this is the correct way, never been injured so far.

Good tip for blacksmithing too. Black metal can still be hot

Is it possible to grab them and NOT click them?

or just do like I do: I add the garlic early. Then add it late. Than put some more garlic in the plate, while serving the food. There's no such thing as too much garlic.

This isn't just so you don't get hair in food. If you have an open flame in your kitchen, untied hair is an invitation to open flames on your *head*.

I like this. Real tips. For example, all cookers say "use good knifes" but here they say whixh and the price, and it's buyable. And honest!!! Thank you!

I doubt that I am the only one that can differentiate between a napkin and a knife... Maybe I'm just an expert and have mastered the second step of not grabbing sharp and hot things after I drop them. Which I do. A lot. Step back super fast when hot water is involved. Catch glass pots before they actually fall. Fly through my house when I see a child with a sharp object. Is it a shmir, is it plane, it's Super Klutz! Yes. I think I'm funny now and will let myself out.

The pressure of getting yelled at, you mean cant handle being verbally abused

So true. And remember: stainless won't keep an edge and is hard to put one on, so bung out cheap knives.

Just ordered a new Mercer Renaissance knife! Thank you SO MUCH for this practical advice!

Finally some useful, objective advice. Except for the expert knives I seem to follow all of them. Yeah, even the one "if it falls just step away".

Dull knives are tedious to use, tiring, produce poor results - and are far more likely to cut YOU!

My husband bought me a set of Mercer knives for Christmas a few years back. Unbelievable quality for a fraction of the price of the Wusthofs I had initially wanted. Always and ONLY hand washed.

It often sounds great to work in a restaurant in the kitchen with a chef. But remember.....you are going to make the same thing over and over again. And then over and over.

And most kitchens are male dominated. Being a woman you will have to work harder, catch more flack, and get a quarter of the credit for anything.. and all this despite every chef saying “it’s not as good as my moms cooking/ women belong in the kitchen barefoot and pregnant”. Many male chefs genuinely believe women can’t cook.

Couldn't handle the pressure of being yelled at...leaving a toxic work environment. Just be honest and say working in a restaurant is working in a toxic work environment.

This is why I always tell people that compliment my cooking that I am a cook, not a chef. A chef is a kitchen General. In my home I am the NCO.

Yep, I learned yesterday no to try to catch falling stuff... I dropped a ceramic bowl in the sink, only for it to break and me smashing my wrist on it. Hard. Luckily, no nerves nor major veins were damaged...

Excellent advice al around...obviously you have been in the biz!!!

No point buying expensive knife when a properly sharpened cheap one will do just as well, and most people don't use their knives all day, every day like in a professional environment so won't notice the fact the go dull faster. How you treat your knives (like the washing and drying straight away) is WAY more important than the knives unless you spend silly money

I love butter. A basic cooking olive oil and a vegetable oil blend of safflower, canola and veg oil. Sometimes olive oil is too heavy. I tend to add my virgin olive oil in to my red sauces when almost done. Tastes better

As a nurse, you do the same. Never ever catch or grab something that is falling. Usually its a needle or something with body fluids on it! It has served me well when I cook! If it falls, it falls and doesn't stab me!

Lol good "knifes."

Good tips. Here're two for you: *run, *knives.

A) learn to spell. B) not sure you know what a good knife is but my actual chef wife laughed at your knife suggestion and said there’s a rule they need to know: If you can’t claim depreciation on your knives at tax time they aren’t that great.

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WHAT: We don't care if the carrots we serve are worse than eating actual candy, we just want you to come back. NO I WON'T

A clean kitchen towel. Reusable/washable so better for the environment and the pocket. I have a small box I keep on my food prep counter just for food, never used to clean.

sounds like a life advice

KISS rule. For everything. :)

Or if you want to keep on sneezing…..

I see a can and four bottles left in that sink. That would upset me more than a knife.

To me, both are science AND art. There's so much more that goes into good cooking than just throwing ingredients together and hoping for the best. Genius concoctions like bechamel and sodium citrate cheese sauce wouldn't exist if there wasn't science that goes into cooking, and brilliant discoveries like chocolate chip cookies wouldn't exist if people hadn't tried to get a bit artistic with their baking.

Oh how I wish my mom knew this! She loved to cook things on volcanic heat and we would end up with things like French toast that was black on the outside and full of raw egg on the inside. Often my father would look at whatever monstrosity she made and would say "Quick kids, get in the car I got $20, we are going to McDonalds" and we would cheer. Eventually we banned mom from making eggs at all. Dad made the best eggs and really good, golden brown, thoroughly cooked French toast. ( and before anyone asks the reason he didn't cook more is because in the lawn care season - March to Sept- dad often didn't get home till 7 pm and then still had to clean up and get ready for the next day. In the winter he was the main cook.)

Different varieties of potatoes cook differently and are better in different things. This is worth looking up.

Less force needed.

This is a lesson that teaches itself. You will only do it once

And a fire blanket. A fire extinguisher *may* just spread the lit grease if you don't aim in right. A blanket will guarantee to smother it.

Does this need to be said? Oh dear.

This is so true. Especially for curries.

This is too obvious.

the rinsing rice before cooking is a false tip. It depends on the dish and if you want the starch of not. You rise rice for a risotto, you will fail, you dont wash before egg fried rice you will fail. Depends on the dish

To me, this is curry powder or ginger, not a fan of plain pepper.