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/ck/ - Food & Cooking

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>> No.15195409 [View]
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15195409

>>15181959
After having worked as a line cook for years and known many chefs:

>Using recipes at all unless it's for obscure cuisine (montenegran, uzbekistan, etc.)
>using all-clad pans/La Crueset dutch ovens (always compensating for bad skills)
>cooks with butter instead of butter+oil or clarified butter
>can't mince a whole, skin-intact onion with 15 seconds
>puts in fats in pan before allowing pan to preheat
>uses store-bought stock
>can't gut a fish
>uses an oven thermometer for LE PERFECT OVEN TEMPERATURE instead of going by look
>uses a vegetable peeler instead of a small paring knife, which is twice as fast
>ALWAYS salting pasta water for ALL PASTA

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