This Reddit thread where chefs and homecooks share their best cooking tips and advice is the gift that keeps on giving. Previously we brought you 24 cooking tips from chefs; now here are are 18 more, honed over hundreds of collective years in professional and domestic kitchens.
Warning: this could change how you cook forever, you can't unsee these.
When starting to cook, you should taste your food before and after adding a new ingredient, and throughout cooking. This will let you know how different ingredients and techniques affect food, and will help you cook without using a recipe in the future.
You can use a little baking soda to help caramelize things. All grains should be cooked in stock instead of water, if possible - even vegetable stock will add richness and flavor. Always use low-sodium stock, as it makes it easier to control the flavour.
Boil your beets with clove and coffee beans. They'll be heavenly. Or foil roast 'em, that's fine, too.
For pie crusts, put everything in the freezer first for an hour. Try a 75/25 butter shortening ratio. Keep the fat cold cold cold while you cut it into the flour. Use ice water to form the dough. The bowl should remain COLD.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.