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Culinary Grads Share Tips They Didn’t Learn In School But Find Very Useful (30 Tips)

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A single episode of Hell’s Kitchen or MasterChef is enough to realize how much guts it takes to become a chef. Working under so much pressure, your blood boiling like it was on the menu is the norm in a restaurant kitchen. And being shouted at is a polite way to confirm you’re still in. On the other side of the cooking industry, crashing hopes and dreams are washed ashore on moldy food containers as seen on Kitchen Nightmares. Whether you’re doing good or not, it never gets easier.

So this time, we are looking at the culinary school grads who have likely been to hell and back to see what cooking tips they have to share. Thanks to one Redditor who posed the question “What are some golden tips to cooking you didn’t learn in culinary school?” on r/Cooking, we can now learn their useful tricks without selling our sanity to the kitchen.

It turns out, learning stuff the "normal way," aka tuning in to a "how to make an omelet" video on YouTube, may just as well do the job.

This post may include affiliate links.

#1

Culinary Grads Share Tips They Didn't Learn In School But Find Very Useful (30 Tips) Not a food tip but a cooking tip.... a falling knife has no handle. If you drop a knife, get the hell out of the way and let it hit the floor. Washing it is easy enough. Try to catch it and you could be visiting the emergency room.

TwoForSlashing , Nenad Stojkovic Report

Final score:

111points

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#2

Culinary Grads Share Tips They Didn't Learn In School But Find Very Useful (30 Tips) If you're a home cook always clean up after your self while you're cooking. You'll thank yourself after you've eaten and you're full and you don't have a sink full of dishes and stuff to put away everywhere.

DarlingDrak3 , Erich Ferdinand Report

Final score:

80points

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#3

Culinary Grads Share Tips They Didn't Learn In School But Find Very Useful (30 Tips) Recipes are a road map. You don't have to follow them exactly, its ok to deviate. Unless you are baking, in which case, follow the recipe exactly.

CrowEyedWolf , AVID Vines Report

Final score:

76points

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To find out more about the subreddit r/Cooking, where the “What are some golden tips to cooking you didn’t learn in culinary school?” question was posted, Bored Panda reached out to the moderator u/zem, who told us more about the community.

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The Reddit user u/zem explained that r/cooking has evolved over time “to stress the fact the membership is interested in cooking rather than just food.” Hence, the moderator team has disallowed pictures of food without a complete recipe attached.

“Compare r/tonightsdinner to see what we were trying to discourage; that's a great subreddit too, but it's focused more on the food than on how the reader can make it for themselves,” u/zem added.

#4

Culinary Grads Share Tips They Didn't Learn In School But Find Very Useful (30 Tips) You can use the stem of broccoli. Just peel, slice and fry it in the pan, it's delicious.

Buddingastronomer , accordingtoelle.com Report

Final score:

76points

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#5

Professional chef here. Hot pans make a world of difference. Never start anything in a cold pan.

Illogical_Arguments Report

Final score:

76points

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#6

Culinary Grads Share Tips They Didn't Learn In School But Find Very Useful (30 Tips) Learn cooking techniques instead of recipes.

Don't approach recipes like they're magic spells in the Harry Potter universe. If you wiggle your nose wrong or put in a spec to much of some seasoning you're not going to end up with a completely different dish.

Alton Brown does an incredible job of teaching a cooking technique and then showing you a recipe that applies that technique. If you learn a process instead of a rote recipe you will know how to cook dozens of dishes, and it's really the only way to develop skills in the kitchen.

gkevinkramer , epicurious.com Report

Final score:

71points

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The moderator also said that the team behind the community is here not because they’re cooking experts, but rather because “we spend a lot of time on Reddit and are basically volunteering some time and effort to keep the community running smoothly.”

The subreddit, which now has 2.2 million members, describes itself as “a place for the cooks of Reddit and those who want to learn how to cook.”

#7

Take a small hand towel and either loop it through a belt loop or between your waist and your belt so it hangs over your leg. As you move around, then, you always have something to wipe your hands/your instruments on and you don't need to go out of your way to do it!

-Pianoteeth Report

Final score:

66points

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#8

The only recipe that should have only one clove of garlic in it is a recipe for one clove of garlic. Two MINIMUM people.

Bigolekern Report

Final score:

65points

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#9

When making a sauce for your pasta, you should add some of the water you used to boil the pasta into the sauce. This will help the sauce bind better to the pasta and make it taste better.

captain_curryman Report

Final score:

63points

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#10

ALWAYS use real butter, not margarine.

Earthicus Report

Final score:

62points

Marie jeeves 4 years ago

Margarine is only one chemical away from plastic.....

4points

Kane Templer 3 years ago

But isn’t water one molecule away from being an explosive gas?

0points

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miten sasmita 4 years ago

Not everyone can afford butter. I live in indonesia. A block of butter cost IDR 30,000 at least while margarine only cost IDR 5,000. With the cost of a block of butter you can get 2 full meal (rice, meat, veggies, water) here. So margarine it is.

1point

Hannah O'Hara 4 years ago

What should be used if you have a dairy allergy?

1point

Cecile Desjardins 3 years ago

Olive oil

0points

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Jo SB 4 years ago

Margarines are nasty!

1point

Laura Broad 4 years ago (edited)

Not a great tip for vegans or people with allergies/intolerances though.. What’s a good substitute?

1point

Maria Batsouri 4 years ago

Olive oil

13points

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Katrina B. 4 years ago

You can substitute some of the "fat" with applesauce. My mom did that for our cupcakes. Made them more moist

6points

JuJu 4 years ago

Avocado in some cases. Depends on what you want to make.

6points

Olivia Agave 4 years ago

I've heard that sme vegan recipes and vegan dairy substitutes use coconut oil.

5points

Lizz Lor 4 years ago

I find avocado oil butter substitutes taste and the most like butter

4points

Charlotte Sandoval 4 years ago

Sunflower oil is usually a good way to go, too, or sesame oil, depending what you want for taste

3points

Ploploplop 4 years ago

Not vegan, but mayo works great for toasting sandwiches. OO for sautéing but you won't get the golden brown like butter. EVOO is great for finishing, but nothing gives the sheen to a sauce like butter. Margarine's melting point is above the temp of your mouth so it leaves behind a coating in your mouth

3points

Marcellus the Third 4 years ago

It depends... Where you need soft/melted butter then oil; olive oil if the flavour fits, otherwise sunflower oil more neutral (and heat resistent). [Best non-vegetarian fries with ox tallow but do it outdoors as it's a lingering smell.]

0points

Colin L 4 years ago

I find "Earth Balance" acts similarly to butter in baking recipes. I cook for family who has dairy allergies.

0points

jenjie.newt 4 years ago

Oil

0points

Marina 4 years ago

also cashew or almond butter etc can be used but they're expensive

0points

Marina 4 years ago

healthwise yes, margarine is not good. but it is a good vegan substitute for butter nonetheless

0points

Łukasz Markuszewski 4 years ago

I'm not a great baker, but always using coconut oil, and it's fine, especially for brownie.

0points

Person 3 years ago

nobody: me: whats that

0points

Dave P 4 years ago

Depends on what type of margarine as well as people have different dietary requirements which may not allow butter

0points

Paul Zelf 4 years ago

Margarine... axle grease

0points

Watchman 4 years ago

Margarine was originally formulated for use as a turkey feed to fatten them up, but they wouldn't touch it. Says it all really.

0points

Seabeast 4 years ago (edited)

Actually, that is a myth. Margarine was invented to win a prize offered by the French government as a butter replacement. It was always meant for humans. Turkeys eat grain, not fat. https://culinarylore.com/food-science:margarine-myths-feed-turkeys-and-more/

27points

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Katrina B. 4 years ago

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Lucas Bornico 4 years ago

Margarine is not healthy at all it is essentially hydrogenated oil (trans falt)... butter is much healthier and has been around thousands of years.... margarine is essentially an artificial food created in the post war era and, amongst other processed foods, is a culprit at today´s obesity crisis...

14points

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#11

Culinary Grads Share Tips They Didn't Learn In School But Find Very Useful (30 Tips) Pay attention to all your senses. Sauteing things like onions sound different at different stages. More of a hiss at the start as the steam escapes settling down to a crackle once all that's left its vegetable and fat. Similarly everything you cook will have subtle changes to the way they smell as they cook. There have been many times when I have been multitasking and my nose has alerted me to check on whatever I have in the oven. I'm not talking about smelling burning but just the subtle changes as certain stages of cooking are reached. Eventually it becomes second nature.

theoakking , Mokeneco Report

Final score:

57points

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#12

Add about a half of a tablespoon of sugar to your chili or spaghetti sauce. It takes some of the acidity out.

Phnxfrhwk Report

Final score:

57points

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#13

Extra Virgin Olive Oil is not for frying things! It has a very low smoke point and will break down. For higher (but still not very high) heat, you want regular Olive Oil, not Extra Virgin.

Final score:

57points

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#14

Culinary Grads Share Tips They Didn't Learn In School But Find Very Useful (30 Tips) You can use soy sauce or fish sauce as a substitute for salt for a better umami taste. Also, because you'll need less due to the concentrated flavour, it'll naturally be less sodium.

Aine8 , unknown Report

Final score:

54points

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#15

Culinary Grads Share Tips They Didn't Learn In School But Find Very Useful (30 Tips) Salt in the hand, not in the pan. When adding salt to a dish, try not to hang a 5 pound box over it.

Importchef , Wild Foods Report

Final score:

50points

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#16

Mise en place. Have all your stuff lined up and ready to go before you start. You don't want something to burn because you're busy looking for the tablespoon or opening a can of something.

Tacocatx2 Report

Final score:

49points

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#17

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

bookmole86 Report

Final score:

49points

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#18

Keep it simple. Something with 3-4 ingredients that go really well together is better than something with 12 ingredients that clash with each other.

Final score:

47points

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#19

Culinary Grads Share Tips They Didn't Learn In School But Find Very Useful (30 Tips) Salt early, salt late. Adding salt at different points in cooking dramatically affects results.

labretirementhome , Thomas Brueckner Report

Final score:

45points

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#20

Culinary Grads Share Tips They Didn't Learn In School But Find Very Useful (30 Tips) There’s literally no point, and even a health hazard, to “rinse” pre-cut chicken and salmon.

velvthamr , Jim Hammer Report

Final score:

42points

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#21

Culinary Grads Share Tips They Didn't Learn In School But Find Very Useful (30 Tips) Electric stoves are much hotter than gas. A high setting on gas will get you a nice sear, but the same on electric will burn. It's not something to worry about in the kitchen, but definitely at home.

Azuenz , Tim Patterson Report

Final score:

42points

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#22

A master chef told me this in culinary school: "you can always stop cooking." Take it off the burner or out of the oven if you need to. Surprisingly helpful tip

rag3train Report

Final score:

40points

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#23

Always use cold water to mix with flour or cornstarch to make your gravy. It won't get lumpy.

AverageJoe5555 Report

Final score:

39points

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#24

Culinary Grads Share Tips They Didn't Learn In School But Find Very Useful (30 Tips) Please don’t buy pre-marinated meats in butchers and grocery stores, they’re usually older cuts of meat being ‘rescued’ with a marinade to cover the unfreshness and smell.

seeeyyaa , Gonzalo Vega González-Capitel Report

Final score:

36points

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#25

Timers. I always forget I have something going on the stove while I'm cutting something across the kitchen. Timers save lives.

squirreldstar Report

Final score:

36points

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#26

Make your own stock.

Save the parts of veggies you didn't use like ends of onions, inners of peppers, and chicken bones in a ziplock in the freezer. Just make sure you don't put anything bitter like cabbage or brocolli in. Also never put lemon rind in, it will make it super bitter and inedible. Sweet things like carrots or squash are a must, even pieces of apples are delicious. And I always make sure to put in some celery. Put it all straight from freezer bag to pot, cover with water, throw in a few bay leaves and salt and pepper and simmer for like two hours.

I always try to have chicken stock on hand... so much better than store bought broth, and you control the sodium. Your soups will never be the same. Also delicious to use to cook rice

______yikes Report

Final score:

36points

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#27

Culinary Grads Share Tips They Didn't Learn In School But Find Very Useful (30 Tips) A few drops of a hot sauce like Crystal or a fish sauce can be unrecognizable in a vinaigrette, dip or sauce but it can take it to otherworldly levels. A touch of heat, umami, sugar or acid can turn a flat dish into something people crave. Little drops, add more. Stop when you taste it and start salivating.

OviliskTwo , Joel Olives Report

Final score:

34points

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#28

Culinary Grads Share Tips They Didn't Learn In School But Find Very Useful (30 Tips) Using scissors to cut things. Cherry tomatoes, dough, pizza, some cuts of meat, veggies.... So much faster, less to clean up and way cleaner cuts.

Aszshana , amazon.com Report

Final score:

34points

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#29

Culinary Grads Share Tips They Didn't Learn In School But Find Very Useful (30 Tips) You'll move faster if you maintain the saying of 'Everything has a home, and if it's not in my hand, it's in its home.' This way, you can rely on everything being exactly in its place.
Also, stay clean. Not just by wiping up crumbs after you use a cutting board (keep a sanitized towel nearby for a quick wipe and it'll become second nature), but by always keeping 'landing spaces' clear. You go faster when your space is flexible, and that only happens if you stay clean.

indigoHatter , amateurgourmet.com Report

Final score:

31points

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#30

Culinary Grads Share Tips They Didn't Learn In School But Find Very Useful (30 Tips) Work like an assembly line. Cut all the ends off, then peel everything, then split everything, then slice. Having 500 veggies to chop will take so long if you do each, from beginning to end, individually. When you change jobs or motions or tools, you slow down to recalibrate. The less you change actions, the faster you can get.

tropexuitoo , Marc Kjerland Report

Final score:

25points

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Note: this post originally had 72 images. It’s been shortened to the top 30 images based on user votes.

Liucija Adomaite

Liucija Adomaite is a creative mind with years of experience in copywriting. She has a dynamic set of experiences from advertising, academia, and journalism. This time, she has set out on a journey to investigate the ways in which we communicate ideas on a large scale. Her current mission is to find a magic formula for how to make ideas, news, and other such things spread like a virus.

Liucija Adomaite is a creative mind with years of experience in copywriting. She has a dynamic set of experiences from advertising, academia, and journalism. This time, she has set out on a journey to investigate the ways in which we communicate ideas on a large scale. Her current mission is to find a magic formula for how to make ideas, news, and other such things spread like a virus.

Austėja Akavickaitė

Austėja is a Photo Editor at Bored Panda with a BA in Photography.

Austėja is a Photo Editor at Bored Panda with a BA in Photography.

What do you think ?

George Rallis 4 years ago

Never cook bacon naked

8points

dwayneparton 3 years ago

George Rallis easy

0points

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Joley Hidaka 4 years ago

Yes great article - I would add not to cook meat straight out of the fridge - by the time it warms through it's overcooked on the outside...let the chill come off first.

7points

Tien 4 years ago

Chefs have studies this. Leaving meat out of the fridge for half an hour or an hour doesn't do anything for the cooking process and the taste

2points

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Steve Barnett 4 years ago

First rule of burger club, DO NOT PRESS BURGER, JUST LEAVE IT ALONE, STEP BACK UNTIL YOU NEED TO TURN IT OVER. If you start prodding and pressing the burger any moisture/fat starts to leak out and instead of a juicy burger, you've got a flat piece of chewable, ground beef.

6points

Anne Reid 4 years ago

Amen! I don’t get this trend of “smashing” burgers...all I’ve been getting are dry, tough burgers. Yuck!

1point

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Stina Kolling 4 years ago

Is it just me or does the "wipe your hands & knife on a towel" thing just seem unhygienic? i just wash my hands. a LOT.

4points

Irma 3 years ago

Yea dont do that with raw chicken obviously. With bread or veg its fine. If you work in a restaurant you do go wash up completely to get rid of some bread crumbs. That takes much time and your hands feel like sandpaper after one day.

0points

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Pete Whaley 4 years ago

Use a bigger cutting board than you think you need. Under sixes cutting boards slow you down A LOT and are dangerous.

2points

Irma 3 years ago

The thing about the marinated meat is stupid. Who cares if its older meat. If it safe just buy it if you want to. I hate throwing away food. Especially if its an animal.

1point

IlovemydogShilo 4 years ago

For perfect jacket potatoes everytime cook them in the microwave first. 10 minutes for a large potato and 7 to 8 minutes for a medium size potato. then put them in the oven. This literally cuts the usual cooking time in half. Even really big potatoes cool in about 40-45 minutes instead of about an hour and a half. But remember score a X on each side of each potato before putting in the microwave to prevent the potatoes from splitting. Tip 2. When making buns cup cakes and /or muffins pour the mixture into an icing bag. Make one if necessary if you need to by pouring the mixture into a small plastic bag and cutting one of the bottom corners off. Then just as you would when icing the bun cupcake and /or muffin squeeze the mixture into their cases then put in the oven to bake. This tip I got from my brother who has been a professional chef specialising in dessert and pastries for over 30 years.

1point

lara 3 years ago

The baked potato should be done after ten minutes in the microwave. That's how I fix my baked potatoes and I use the big ones. Ten minutes in the microwave and then 45 minutes in the oven. Geez, how big are these potatoes?

0points

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Oathbraker 4 years ago

Great article, thanks for all the tips.

1point

Allan Breum 4 years ago

My own tip: If you have to cut any kind of dough that is flattened, use a pizza wheel. It is so much easier than using a knife or scissors, gives you much more control of the cut, and the dough doesn't stick to the tool. (At least not nearly as much as using anything else).

0points

Looloo 4 years ago

Jeez, I thought these were pretty obvious but judging by the comments they're not to most on here. They need to reintroduce home economics in schools if adults don't know this stuff!

0points

Sandij D 4 years ago

Learned much of this in home economics and from my grandmother. I do rinse chicken to remove blood & goo. But, I don't really have much issue with the splashing everyone worries about. But, I do wipe down surfaces w/bleach and frequently wash my hands. Disposable food gloves are wonderful. I don't like bits of meat stuck in my nails hard to disinfect without soaking. Being a mom of five/grandma of five has also helped me hone cooking/baking skills. Gas stoves rule. Never had a problem w/gas ovens, but cleaning any oven, with non-caustic cleaners is essential. One daughter has first electric stove/oven in her life and is not thrilled.

0points

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George Rallis 4 years ago

Never cook bacon naked

8points

dwayneparton 3 years ago

George Rallis easy

0points

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Joley Hidaka 4 years ago

Yes great article - I would add not to cook meat straight out of the fridge - by the time it warms through it's overcooked on the outside...let the chill come off first.

7points

Tien 4 years ago

Chefs have studies this. Leaving meat out of the fridge for half an hour or an hour doesn't do anything for the cooking process and the taste

2points

Load More Replies...

Steve Barnett 4 years ago

First rule of burger club, DO NOT PRESS BURGER, JUST LEAVE IT ALONE, STEP BACK UNTIL YOU NEED TO TURN IT OVER. If you start prodding and pressing the burger any moisture/fat starts to leak out and instead of a juicy burger, you've got a flat piece of chewable, ground beef.

6points

Anne Reid 4 years ago

Amen! I don’t get this trend of “smashing” burgers...all I’ve been getting are dry, tough burgers. Yuck!

1point

Load More Replies...

Stina Kolling 4 years ago

Is it just me or does the "wipe your hands & knife on a towel" thing just seem unhygienic? i just wash my hands. a LOT.

4points

Irma 3 years ago

Yea dont do that with raw chicken obviously. With bread or veg its fine. If you work in a restaurant you do go wash up completely to get rid of some bread crumbs. That takes much time and your hands feel like sandpaper after one day.

0points

Load More Replies...

Pete Whaley 4 years ago

Use a bigger cutting board than you think you need. Under sixes cutting boards slow you down A LOT and are dangerous.

2points

Irma 3 years ago

The thing about the marinated meat is stupid. Who cares if its older meat. If it safe just buy it if you want to. I hate throwing away food. Especially if its an animal.

1point

IlovemydogShilo 4 years ago

For perfect jacket potatoes everytime cook them in the microwave first. 10 minutes for a large potato and 7 to 8 minutes for a medium size potato. then put them in the oven. This literally cuts the usual cooking time in half. Even really big potatoes cool in about 40-45 minutes instead of about an hour and a half. But remember score a X on each side of each potato before putting in the microwave to prevent the potatoes from splitting. Tip 2. When making buns cup cakes and /or muffins pour the mixture into an icing bag. Make one if necessary if you need to by pouring the mixture into a small plastic bag and cutting one of the bottom corners off. Then just as you would when icing the bun cupcake and /or muffin squeeze the mixture into their cases then put in the oven to bake. This tip I got from my brother who has been a professional chef specialising in dessert and pastries for over 30 years.

1point

lara 3 years ago

The baked potato should be done after ten minutes in the microwave. That's how I fix my baked potatoes and I use the big ones. Ten minutes in the microwave and then 45 minutes in the oven. Geez, how big are these potatoes?

0points

Load More Replies...

Oathbraker 4 years ago

Great article, thanks for all the tips.

1point

Allan Breum 4 years ago

My own tip: If you have to cut any kind of dough that is flattened, use a pizza wheel. It is so much easier than using a knife or scissors, gives you much more control of the cut, and the dough doesn't stick to the tool. (At least not nearly as much as using anything else).

0points

Looloo 4 years ago

Jeez, I thought these were pretty obvious but judging by the comments they're not to most on here. They need to reintroduce home economics in schools if adults don't know this stuff!

0points

Sandij D 4 years ago

Learned much of this in home economics and from my grandmother. I do rinse chicken to remove blood & goo. But, I don't really have much issue with the splashing everyone worries about. But, I do wipe down surfaces w/bleach and frequently wash my hands. Disposable food gloves are wonderful. I don't like bits of meat stuck in my nails hard to disinfect without soaking. Being a mom of five/grandma of five has also helped me hone cooking/baking skills. Gas stoves rule. Never had a problem w/gas ovens, but cleaning any oven, with non-caustic cleaners is essential. One daughter has first electric stove/oven in her life and is not thrilled.

0points

Load More Replies...

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