33 Chef Secrets That Will Completely Transform Your Cooking—Instantly!
So, the pandemic got us all channeling our inner Gordon Ramsay, right? Even me—someone whose cooking skills wouldn’t win any awards—bravely attempted a marble cake and a quiche Lorraine, with results… well, let’s just say the lack of photos tells the real story. Ever wonder how much easier those kitchen mishaps would’ve been if you just knew the basics—like how to handle the oven or slice a shallot without mangling your fingers? Luckily, the chefs over on Reddit have stepped in like culinary knights in shining aprons to rescue us clueless food warriors. When they were asked, “What’s one rule every amateur cook needs to learn?” the floodgates opened with gold nuggets of wisdom so practical and relatable you’ll smack your forehead thinking “Where was this all my life?” Grab your notepads, because these tips are about to transform your cooking game from kitchen chaos to delicious mastery. LEARN MORE
Don’t tell me the pandemic hasn’t sparked the inner Gordon Ramsay inside of you. I, someone who’s not particularly renowned for their cooking abilities, have tried making at least two things from scratch, a marble cake and quiche Lorraine. Don’t ask me how it went but the fact that there’s no photographic evidence remaining speaks volumes.
I wonder how different my baby steps in cooking would have been if I’d known some know-how things, like working the oven or chopping those shallots. But thankfully, the dear chefs of Reddit have gathered for one noble purpose—to help us, miserable souls, to feel confident in the kitchen. And not just nibbling on the fresh cuts of a dish in process, but actually being in the middle of the whole cooking action.
So when someone asked “what’s one rule of cooking amateurs need to know?” the answers flooded in with some of the most useful, relatable and ‘where was I before’ tips and tricks. Get your notebooks ready and scroll down to see some really good advice.
Stop cooking with extra virgin olive oil; it is not some ‘better’ version of olive oil.
Extra Virgin has an extremely low smoke point, so cooking with it often leads to burnt food and a smoky kitchen. It is intended for dressing and garnishing. Regular olive oil has a much higher smoke point and is meant for cooking. They are not the same.
Clean as you go! Done with the cutting board? Wash it or put it away before you move on to the next step. A clean kitchen makes your life way easier.
A lot of the time when people add salt to a dish because they think it tastes flat, what it really needs is an acid like lemon juice or vinegar
When a dish calls for a certain amount of wine, it is recommended to consume an equal amount of wine whilst cooking said dish
Not really a cooking tip, but a law of the kitchen: A falling knife has no handle
The amount of garlic flavor is dependent on WHEN you add the garlic. Add it early for light flavor, add it late for bold flavor.
Tie. Your. Hair.
I’ve watched so many people cook and half the time they have their hair loose just flying wherever it chooses. God no, just tie it. Please
Former executive sous chef for a 3 star restaurant. I have also ran a bunch smaller kitchens during covid.
Get good knifes. I recommend Mercer Renaissance as a starter brand. $40 for the 8in Chefs knives, $23 for the 5in utility knife.
Shallots are used extremely often in restaurant kitchens but rarely at home. Use as a substitute for onions for a more mild taste.
Heat pans for 1min before using, use less heat when cooking. Rarely will you ever need to go higher than 75%.
Taste everything possible. Not just your finished product. Taste the spices, salt, pepper, etc all separately before adding them the first time you use it. A lot of people will buy a new spice then immediately add it to their food ruining it.
Knives should be lightly honed before and after each use. Hand wash and dry immediately.
Never attempt to catch anything that’s falling. Not just knifes, if you drop a napkin your instinctive response should be to take a step back and put your hands up and out of the way. This trains your brain so you never attempt to catch something dangerous.
Want to make something more like a restaurant? Odds are you need more salt, sugar, or butter. We don’t care if the carrots we serve are worse than eating actual candy, we just want you to come back.
Just because you like cooking doesn’t mean you will like working at a restaurant. Pay is usually pretty poor unless you work at Michelin star restaurants and it is a hot, high-pressure environment. We lose a lot of people who couldn’t handle the pressure of getting yelled at.
The secret that I was never taught growing up but has made such a huge difference in my cooking is thoroughly drying meat, fish, and veg with paper towel before cooking. My mom’s cooking was always too watery, not crispy or caramelized, because she missed this step, and to be fair, it isn’t mentioned in most recipes.
This one’s kind of common sense, but hotter doesn’t mean faster – turning your burners up to 10 for everything will just lead to smoke and half-cooked food with a burned exterior.
Not a prof chef- Mashed potatoes… NOT blended potatoes. Don’t ever put potatoes in the blender, it will turn into glue
For anyone wondering the science behind it: potatoes contain a lot of starch. Mashing cooked potatoes gently by hand or with a ricer leaves most of the starch molecules intact. The butter and dairy you add to the mashed potatoes are able to coat each individual particle, making the potatoes creamy.
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