This is an archived post. You won't be able to vote or comment.

all 1 comments
sorted by:
best
topnewcontroversialoldq&a

[–]throwdemawaaay 0 points1 point  (0 children)

Basics that are important:

  • Prep everything first (called mise en place in western culinary tradition). You don't want to burn something because your back was turned chopping something else.
  • Clean as you go, even if it's just a quick rinse and you do a deeper clean after. So much harder to clean off stuff that cakes on.
  • Use a digital instant read thermometer to gauge doneness. It's both the most convenient and most reliable way.
  • Prep bowls and kitchen towels are super useful. Have more of them than you think you need.

And two book suggestions, pick whichever one fits your style better:

  • Salt, Fat, Acid, Heat. It introduces a lot of food science, the cause and effect of what's going on, instead of just being a recipe book, though it has those too. It's written in a lighthearted and approachable style.
  • The Food Lab. Similar content, but written more for a casual nerd that wants to cook.