18 Top Cooking Tips From Real Chefs

18 Top Cooking Tips From Real Chefs

18 Top Cooking Tips From Real Chefs

A few months ago Reddit user Jellysnake posted on the social media website asking: “Chefs of Reddit, what’s your number one useful cooking tip?” The question received hundreds of answers, and we’ve collected the best of them here.

1.¬† User rag3train shared the tip: “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.”

Source: VideoHive

2. gkevinkraver suggests:

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.”

3. RicharKing says to: “Chop with the rear part of the blade, not the tip, in a rolling motion.”

4. bingbangwallah tells you to: ” Control your heat. Control everything, but mostly your heat.”

5. A now deleted user suggests:

“Roasted garlic. Garlic is cheap and you don’t even need a ceramic garlic roaster (although having one in the kitchen looks good). Just slice off the top of the bulbs and cover with a little olive oil, salt and pepper, wrap in tin foil and place in the oven at 350 (Fahrenheit!) for 50-60 minutes. You can add it to sauces, spread on bread etc. etc.

A neat feature of roasted garlic is that over time its chemical composition breaks down into more and more sugar, so any sauce you make with it will become sweeter. I make tomato sauce with it and it’s delicious to begin with, but just a few days later it tastes twice as good.

Edit: can’t believe I forgot the absolute best use for roasted garlic: mashed potatoes.”

Hingl_McCringleberry replied to the comment with: “Just to piggyback on your excellent point, when a recipe calls for garlic, people need to try adding both raw garlic and roasted garlic. The raw garlic will still have that sharpness and bite(when cooked), but the roasted garlic adds an entirely different dimension, a mellow, earthy flavour and the two compliment each other very well”

6. Daneoid advises to: “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.”

7. Pastry chef Soccermomjane says: “flouring pans for cakes is a step not to be skipped but when it comes to chocolate cakes, it looks awful so for dark cakes, I use cocoa powder instead.” someone asked why use flour instead of baking paper or butter and got the response: “It’s a dry barrier that will discourage adhesion of the baked good, allowing it to rise as it bakes. Butter is fine if rising isn’t a concern, but fats are “sticky” and can actually hold flour-based things down. It’s the same reason you would flour a surface when you’re rolling out or kneading dough.” from hazardousnorth

Source: Fine Cooking

8. thatweirdquestion responded with: “If you have to keep adding salt, try adding some citric acid instead” This lead to other suggestions of using lemon juice and apple cider vinegar to give sauces more complexity.

Source: LoveToKnow

9. KKalonick replied:”If you’re cooking with chicken or pork, season aggressively. Both meats are wonderful seasoning sponges; find a regional spice map or guide and start combining flavors.” They also linked to this page as a useful starting guide.

Source: Heavensteak

10. wolfgeist, who works a line chef had various advice on working with a kitchen including “Dishes: Take the extra 2 seconds and rinse the dish while it’s still wet with food. You’re investing in your own future, this will save you a lot of time scrubbing later on. Also, stack or otherwise organize the item intelligently. If you have a dishwasher this will help them do their job better which will in turn help you and the whole team for that matter.”

Source: Reddit

11. Cranky_shaft had: “Heat will remain in your food after turning off the stove and it will continue to cook, so pay attention to your timing. e.g. when you want to add cheese to your omelette, cheese should melt in a plate with heat of the eggs, otherwise you will have over dried omelette, same as overcooked pasta. ”

12. Approprately named TwoforSlashing warns: “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.”

13. Tigerjess gave their best tips for cooking eggs:

“Have it on a medium temp, NOT roasting hot, and once you’ve cracked your egg, cover it. Use a pot lid or something. This means your egg cooks from the top and the bottom, so you get a perfect runny yolk without any undercooked white around it.

I use this every single time I fry eggs and I’ve never looked back.”

Source: StirFry

14. Kniebuiging¬† says: “Also, you don’t need these 10 kitchen knives. 3 good knives of different sizes, properly sharpened and cared for should be all you need. Then, only buy other knives if you have a need for them (like one for peeling, etc.)” AugmentOnionFramer replied with “Pairing, chef’s, and bread. I have never had a need for anything else.”

Source: TWFD

15. Aecht gives the simple advice : “you can clean while you cook” this was added to by iLikeMeeces with: “This is exactly what I do whenever I cook. I always end up with just a saucepan and plates/cutlery once we’re done eating. On the other hand everyone else I know ends up with every single utensil and piece of crockery used when they’re done, which makes it hard to relax after an enjoyable meal.

It’s so easy to keep on top of; that part where you leave to simmer for x minutes- wash up while you wait. Bring to boil- wash up while you wait. Cook until softened/browned- wash up while you wait, etcetera etcetera.”

16.RockrGrrl says they are far from a chef but: “A decent pan means everything. I was using old pans from goodwill for the longest time and couldn’t understand why everything stuck no matter how much olive oil I used. Got decent pans, changed my life. Everything cooks more evenly.”

17. Charizard_72 gives a useful guide:

“When tasting something like soup or sauce here’s a guide to adding herbs and spices:

  • salt: you can taste instantly. After stirring it in if it tastes bland add more. It’s not something that cooks off or in much. In a soup or sauce.
  • black pepper/dry herbs/most other seasonings: after adding more in don’t taste until at least 15 minutes have passed. These ingredients infuse and release over time and you can really over do it
  • beer/wine/alcohol: this varies a lot and in some cases the alcohol should be added way before the other ingredients to simmer with some onions. Anyway, in cases like adding beer to chili which I do often, again dump in about 6-8oz, close the lid and let it infuse. Don’t taste for 20 minutes. If it still tastes alcohol-y after this remove the lid and let it cook off more.
  • fresh herbs: add late and as close to serving as possible. In the last 15 minutes of cooking. These are full of flavor and are generally best added near serving time for best flavor.”

Source: SimpleBites

18. From Tacocatx2:

“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.

Also, read the recipe thoroughly first. Online ones especially. Many a time the instructions were unclear or the poster made a mistake.”


Source: PT