Culinary School Grads Are Sharing The Cooking Tricks They Wish They'd Learned Sooner And Some Are Really Surprising (2024)

"If you like custardy scrambles (and let's be honest, who doesn't?) this technique is for you. Add your beaten eggs to a cold pan with a few pats of butter and slowly begin cooking them, stirring often. As the pan gets hot, take it off the heat and continue stirring the eggs. Then place it back on the heat and repeat so the pot never gets too hot. This low-and-slow technique will result in asuper creamy texture that's almost like a custard."

—Jesse Szewczyk

"Also, because you'll need less due to the concentrated flavor, there will often be less sodium in your dish overall."

—Aine8

"Soy sauce belongs on way more than Asian recipes. Try a dash in scrambled eggs or in caramelized onions. The savory salt flavor complements many dishes." —u/B-H-

"There's usually more than one way to do something well, and no one cuisine or continent has all the answers. My culinary school was very Eurocentric in its approach. But in the real world, people cook differently— with different techniques from one place to the next — and all create amazing food. I've learned from many YouTube cooking channels that a lot of the old cooking or baking wisdom from school doesn't apply. Or that it may be OK, but there are newer and better ways of doing things."

—CCDestroyer

"Butter is especially great for browning. If you’re going a bit beyond just browning, like with fried or caramelized onions, use butter and sugar. It makes a world of difference."

—Sophisticated_Sloth

"They’re usually older, less fresh cuts of meat that are closer to their expiration date. They're being ‘rescued’ with a marinade to cover that."

—seeeyyaa

"You'll move faster if you maintain the saying of 'Everything has a home, and if it's not in my hand, it's in its home.' This way, you can rely on everything being exactly in its place.

"Also, stay clean. Not just by wiping up crumbs after you use a cutting board (keep a sanitized towel nearby for a quick wipe, and it'll become second nature), but by always keeping 'landing spaces' clear. You go faster when your space is flexible, and that only happens if you stay clean."

—indigoHatter

"Do you ever wonder how restaurants get their sauces so shiny and rich? It's because theyfinish them with a few pats of cold butterbefore serving them. Next time you're making a sauce, try adding a few slices of cold butter at the very end to add richness and shine."

—Jesse Szewczyk

"A high setting on gas will get you a nice sear, but the same on electric will burn. It's not something to worry about in a restaurant kitchen, but definitely at home."

—Azuenz

"Add rice to your pot and cover it with just enough water so that the tip of your finger is touching the top of the rice and the the water hits your first knuckle." —u/moose_knuckle01

"When adding salt to a dish, don't pour directly from the box or salt container into the pan. You'll have more control if you transfer to your hand first."

—Importchef

"Pouring directly is also why spice shakers can get clogged as you run out, if you're shaking them over a hot pan. Steam + salt or spices = stale clumps."

—indigoHatter

"There’s literally no point in rinsing it off, and some would even consider it a health hazard to rinse pre-cut chicken or salmon.

—u/velvthamr

"That way, you always know what you're moving toward."

—SmackedWookiee

"Sautéing things like onions sounds different at different stages. It's more of a hiss at the start as steam escapes, then it settles down to a crackle. Similarly, everything you cook will have subtle changes in the way they smell as they cook. There have been many times when I have been multitasking and my nose has alerted me to check on whatever I have in the oven."

—theoakking

"Culinary school never teaches you to use premade seasoning powders (like Knorr stock powder, Old Bay, Tony Chachere's, etc.) or MSG. They're essential for certain food businesses. In my culinary school, MSG was never talked about, and I had to learn how to use it myself when I opened my business."

—arcerms

"Use it to make nice and thick sauces that stick to the pasta. I always save a bit of pasta water to add to my sauce, even if its just a plain old marinara."

—u/Centaurious

"Filter cooled (but still liquid) bacon fat through a paper towel into a coffee mug or heat-resistant container. It stays fresh uncovered in the fridge for months. Use it anywhere you'd use butter, lard, or oil. It makes great gravy and is also perfect for sautéing veggies, especially leafy stuff like kale and spinach. Just remember that bacon fat is salty, so you'll want to adjust your recipe for that."

—GrannyRUcroquet

"If you’re seasoning with a spice like powdered garlic or onion, let it bloom by adding it to a little bit of water. Then add it to your cooking. You’ll use less and get a more robust flavor."

—u/trainwreck42

"Olive oil is a condiment you should add to cooked food to impart flavor, but it is terrible to fry with. Use vegetable oil, grapeseed, or any other neutral oil. These oils have higher flash points and are pretty much flavorless."

—MeMuzzta

"Salt early, salt late. Season your meat, and add salt as you cook. Adding salt at different points while cooking dramatically affects the final taste of your food."

—labretirementhome

"1) Scrape the skin with the back of a knife to dry it out. 2) Put it in a hot pan with fat skin down, and press it until it stops trying to curl. 3) Put the whole pan in the oven, and roast until done. Cook it the whole way skin down. Perfectly crispy skin every time."

—timmymac1000

"If your dish is well seasoned (aka you've added enough salt and pepper) but it still tastes like it is missing something, try incorporating an acidic element to brighten it up. You can use lemon or lime juice, vinegar, Worcestershire sauce, or anything that will add some acidity."

—u/Kuosen

"Bake cookies with a recipe and follow it exactly, but season and cook your meals with your heart (and maybe a meat thermometer)."

—DeviousThread

"Add your flour to make a loaf the size you choose, your starter into a levain, your water and salt. You can tell by the feel of the dough if it's hydrated where you like it. You don't have to measure anything. I make my best loaves this way!"

—Ennion

"I've been making sourdough for a few years, and I tell this to people who are just starting. If you do it enough, you'll know when it's time for the next step."

—hydersturka

"A slow cooker, Instant Pot, or grill with some kind of temp control can all have things going low and slow, holding food at temp waiting for you."

—severoon

Thanksgiving dinner is a great time to put this into play. Here's a recipe for Instant Pot mashed potatoes.

"Remember that it's OK to deviate. (Unless you are baking! In which case, follow the recipe exactly. 😂)"

—CrowEyedWolf

"A digital meat thermometer is hands down the best $10 I ever spent for kitchen gadgets. It has a temperature alert setting that takes the guesswork out of when to take something out of the oven. Plus, it will ensure moist poultry every time you cook it."

—u/deleted

"You really don't need a gazillion tools and utensils. In my day-to-day cooking, a basic kitchen knife does a lot of the heavy lifting, so learn to use it properly."

—u/0x53r3n17y

"The flavor that is imparted by adding garlic isn't just a matter of quantity. It's dependent on when you add the garlic. Add it early for light flavor or later for a bolder flavor."

—u/Orbnotacus

"Herbs and spices can be annoying to eat (for example, finding a twiggy piece of rosemary in a bite of chicken). Put herbs and spices in cheesecloth or an emptied-out tea bag draped in your cooking liquid to impart the flavor into your dish without the unwelcome texture."

—u/canada_is_best_

Here's a tutorial on how to make a bouquet garni, aka homemade herb packets.