11 hours Ago
1. Q: "Can you share some tips on creating restaurant-quality dishes at home?" — No_Equivalent_7866 2. Q: "What's a tip you learned from a Michelin chef that you doubted would work until you tried it.
.." — Relax_Dude_ 3.
Q: "If you're super poor, what are the top five things you need in your kitchen, as far as sauces and seasonings?" — smol-dargon 4. Q: "Can MSG replace salt?" — soothsayer3 5. Q: "Is there any way to make char-grilled food in a normal kitchen?" — McFry__ 6.
Q: "Whenever I buy chicken breast from a store and then cook it at home, I notice a gross tendon in the middle, and then the whole meal is ruined for me. However, it isn't there when I order it at a restaurant. What is it? How can it be removed?" — Cecili0604 7.
Q: "I've seen some Italian chefs on the internet saying you shouldn't cook garlic and onions together. Which is weird because many, many recipes call for this very thing. What are your thoughts?" — seeingRobots 8.
Q: "I see all these videos of chefs quick-chopping vegetables into perfect slices, and they just have this exactly celery-shaped thing that falls into slices, or a half-onion that's still onion-shaped until they pick it up and it falls into perfect cubes. I try to do this, and the food sticks to my knife, turning into a giant chaotic mess..
. What am I doing wrong?" — Ethan-Wakefield A: "To be honest, most of this comes down to having a sharp knife, which all chefs in these videos have. A sharp knife does half the work.
Some precision cutting does the rest. The stickiness also depends on what kind of knife you use. If you invest in a good chef’s knife, you’ll solve many problems.
" 9. Q: "So I thought chefs were all about the sauces. What's a great sauce for seafood pasta? For steaks, would it be brown butter, chimichurri, or something else?" — yldave 10.
Q: "Do you have a recipe for the best vegan dish you can make?" — _RisingSun 11. Q: "What are your favorite seasonings and in what combinations do you like to use them the most?" — Previous_Worker_7748 12. Q: "Also, what's the best way to make homemade tomato sauce for chicken parm?" — Ok-Sort6931 13.
Q: "What sets a good home cook apart from a chef?" — PreferenceRoutine599 14. Q: "Any tips on which spices handle toasting better than others? I usually toast them mixed, but thinking about it now, that might be a bit basic." — laseluuu 15.
Q: "I like salmon, but I am bad at cooking it. Any best practices for a good pan-seared salmon for beginners?" — RomanPotato8 16. Q: "Why doesn't my Italian seasoning have any flavor? It smells fucking fantastic but there is barely any flavor.
" — Forsaken-Dog4902 17. Q: "Is caviar that hasn't been finished returned to the fridge and then served to the next guest?" — AverellCZ 18. Q: "Thoughts on MSG?" — Relax_Dude_ 19.
Q: "Poached eggs just aren’t happening for me. What am I doing wrong?" — mcfry__ 20. Q: "What is the most ruined food in restaurants, in your opinion?" — Rectal_tension 21.
Q: "Farmed fish...
is it gross?" — User45677889 22. Q: "Would you rather work/cook in the morning or at night?" — paragonx29 23. Q: "What is an easy but gourmet meal to make for date night ?" — wilderbuck 24.
Follow-up Q: "How do you sear scallops?" — OkBookkeeper6854 25. Q: "How do you get so good at knife skills? Do you practice a lot?" — YakClear601 26. Q: "How do you feel when most professional chefs say going to culinary school is a complete waste of money?" — BluebirdFast3963 27.
Q: "Can you point me to resources to make the perfect Nashville hot crispy chicken sandwich? I know it's not fancy, but I can't get it right at home. The coating is always too thick and just isn't great. I'm desperate here.
" — Dizzy_Ad_8913 28. "I am burger-challenged!!! How do I cook a medium-rare burger?" — MsMarji 29. Q: "What is the best way to sharpen knives?" — BerserkChucky.
