21. You shouldn’t cook something you aren’t familiar with if you are having guests.
22. Soy sauce goes on more than Asian foods. Try a dash in scrambled eggs or towards the end of your caramelized onions. It is a savory salt flavor that compliments many dishes.
23. Olive oil is a condiment and is terrible to fry with.
Use vegetable oil or any other ‘neutral’ oil, it has a higher flash point and is pretty much flavourless.
And don’t be scared of salt & pepper, throw that sh*t in there.
24. Massively improve the quality of your proteins with fond. Doesn’t matter the protein. Bird, beef, pork, tofu. Fond is the dark brown stuff that sticks to your pan when you’re cooking. It’s not burnt unless is actually black. To get it off the pan on the food, pour in either alcohol or acid to dissolve it and get the now brown liquid to coat your protein. Different proteins work best with different alcohols. A good rule of thumb, dry white for chicken or any lighter meat. Red for beef. Lemon juice works great for almost everything.
25. Butter is the god of ingredients and bringing flavors forward.
26. When you make risotto, add the rice to the pan and cook it on very low heat until the edges turn slightly translucent before adding any liquid. Your risotto will be much more tender and evenly cooked.
27. Do not put oil when boiling your pasta, especially if it is store-bought. The sauce would not adhere to an oiled pasta.
28. Kosher salt, cracked black pepper, olive oil, garlic, lemon, butter.
That’s all you need to season anything. Any protein, any roasted veggie, any salad- keep it simple.
Also, a working meat thermometer will never let you down. Take the guesswork out.
29. A long time ago a chef friend told me if there’s one word to recommend to everyone, it’s “fresh”. Use fresh everything where you can … makes all the difference.
30. Fry up some onions and enjoy as people tell you how good the food smells.