Ryan Hobbs wrote:4. Learn to manage temperature.
Ingredients that are different require different temps. You want to sweat the onions, but sear the beef, not the other way around.
Dale Hodgins wrote:They don't need more junk. But almost all of them need a bunch of things sharpened.
I remember my mom used to watch The Galloping Gourmet. He would slice a tomato and she would mush one, and then blame it on the tomato.