Why You Shouldn’t Butter The Pan When Making Grilled Cheese, And 27 Other Valuable Cooking Tips From Culinary School Grads

Why You Shouldn’t Butter The Pan When Making Grilled Cheese, And 27 Other Valuable Cooking Tips From Culinary School Grads

Not all pieces of cooking advice are created equal. Some are undeniably useful – there are a few tips that remind myself of every time I’m in the kitchen – while others don’t really stand the test of time. When the advice comes from the pros, however, I’m a firm believer that it’s always advice worth listening to.

Season everything

Chicken alfredo: Season the chicken, pasta, and sauce

Season everything with salt

Everything needs more salt than the average home cook uses

Use your hand instead

It’ll be easier on your arm, and you’ll be able to feel if everything is getting combined.

Nonstick pans

Invest in a good quality stainless steel or cast iron pan since they heat up and retain heat better than nonstick pans.

“Hurry up, slow down.”

When rushing, you make time-consuming mistakes, like jacking up the heat too fast to sear more aggressively, or spilling and incorrectly measuring ingredients.

Taste as you go

Adjust seasoning and salt frequently

The Best Culinary School Cooking Tips

Even if it’s not feasible for everyone with an interest in cooking to attend culinary school, it’s never a bad idea to learn from the ones who did.

Think of your culinary skillset like a crayon box

As you learn new ways of doing things, you’ll add new shades to the colors you already have

Keep your elbows in while cooking

This will stabilize your arms so they don’t shake and prevent you from making sloppy errors.

Set the oven timer to 5-10 minutes less than what is suggested in the recipe to prevent things from burning or overcooking.

You can always add time, but you can’t get time back

A good sauce can save almost anything

Learn how to cook at least three quick sauces from memory using everyday ingredients.

Salted Veggies

Salt vegetables before adding them to the salad.

Cooking with softened butter and melted butter yields entirely different results

The fat solids emulsified in the softened butter make the bread crispier when it gets toasted over high heat, resulting in a much more flavorful and crispy result.

Use canned ingredients if you don’t make everything from scratch

Diced tomatoes and canned beans, for example

Don’t overthink your recipes

Learn how to shop for quality ingredients

Flavor Balance

If you have a rich flavor, you’ll need a touch of acid to balance it out

Source

Get in