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Question Of The Day #24

michaelnatkin

What is the best piece of advice another cook ever gave you?

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Comments

Matthew_Snyder_68770

No matter how skilled you are, no matter what level of technique you bring to the table, nothing you do as a cook can make your ingredients better than the condition they are in when you leave the market.

That's not to say that a raw onion or carrot is in some way objectively preferable over a cooked one. It's an affirmation that you can't make good food with sub-par ingredients. The most important thing you do as a cook is properly source what you're cooking. Everything else is secondary.

Brendan_Lee_56950

Enjoy what you're doing. The food will reflect your mood.

fabi_117320

come earlier and work longer

michaelnatkin

Salt. Pay attention to salt. Finish with salt. Taste and see if you have enough salt. Taste again. Check the salt. Salt.

seijoed

Salt, taste, salt, taste.

Launa_Virgo_106518

Back when Jacques Pepin was doing one of his PBS shows (I'm talking about 20 years ago), he showed how to make a good boiled egg. Zap! It was like everything I'd read, saw, and studied became crystal clear. Things just sort of started to fall into place. Not so much about the egg, but I think that's when my life became ready to start on a fantastic journey....like that was my turning point.

DiggingDogFarm_65362

Firstly: Less is more!

Secondly: Taste! Taste! Taste!

: )

nicolasgrosny

You can be the best chef, but when cooking any dinner you put all your family and friends into a tense situation because you need all to be "perfect" "your way", ...then you are not the best chef.

Tim_Sutherland_52834

Don't use a damp hand towel to pick up hot things.

tshewman

The two most important things are quality of ingredients and execution.

fabi_117320

Marco. !no Fingers no Food

com-chefsteps

get out your platter or dish before you start cooking. Visualize or write the whole dish, step by step, so you know where you’re going.*

(*since “salt” and “taste” already got said.)

tuckatodd

thats a tough and good question!

tuckatodd

i might have to ponder on that one!

HammeredChef_DEFINITELY_does_NOT_work_at_22134

seasoning...a chef friend of mine told me if you are trying a new dish (which this group is always doing) separate 1/4 of it to a bowl, season the rest until its just over seasoned, then your opportunity to make it perfect is add that reserved amount back in

ajcampelli

Using an acid to finish dishes (in addition to salt, of course)

SteveM_20803

It was not in these words but basically, you cannot take bad/off/rotting ingredients and hope to make a good dish out of them. I was with a group of hunters where a few of the guys were trying to make sausage out of everything they could not use somewhere else.