Collected from AskReddit

being a cook in a restaurant has nothing to do with creativity and everything to do with speed and efficiency

don’t overcrowd your pans. putting too much food in a single pan will decrease the heat more than you want

a single good sharp knife is much more valuable than a whole block of knives

you should always have lemons, onions, garlic, vinegar, oil, and butter in your kitchen
to get green vegetables to stay green, we blanche them, it’s the only way that they wont look grey and lifeless after they’re cooked

fat and salt are your friends, there’s nothing unhealthy about them when you eat them in the right amounts

the most flavorful cuts of meat are the ones that scare you and you’ll never purchase them
don’t add milk to scrambled eggs, creme friache, if possible

most (not all) restaurant cookbooks dumb down recipes for you

at fine dining restaurants, nothing ever goes from a pan or pot to another without going through a fine mesh sieve (chinois)

if it weren’t for illegal labor, you would never be able to eat out

the gap in flavor between vegetables in season and out of season is astronomical

if you get pressured to buy a more expensive wine or made to feel like an idiot by a sommelier, you’re eating at the wrong restaurant

be nice to your butchers and fishmongers, they’ll let you know what’s what

Don’t stir rice when its cooking.

If you want to bake an apple pie from scratch, you must first create the universe.

Timing is by far the most important skill to master. Remember food will continue to cook AFTER it is pulled off heat, if it is done while on heat by the time it gets to a plate it is overcooked. Good knives and good cookware are worth the cost. No electric heat if you can avoid it.

Butter makes everything taste better.

If you get some egg shell in your eggs, the best way to scoop it out is with another piece of shell. Sticks to it like a magnet.

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