12 Tips to Think Like a Chef
Follow these short-order steps to make healthy meals easy.
"I am a private chef. many good tips here that are pretty much the standard for anyone with real experience. As far as sanitation and food protection, I wash everything before I use it. Veggies, fruits and such get sanitized immediately....
Tip 10: Always have towels and oven mitts at the ready. And make sure they’re dry. Wet mitts conduct heat right to your hands.
Tip 11: Clean up as you cook. Put things in the dishwasher while you’re waiting for the onions to soften, or wash the cutting boards and mixing bowls while you’re waiting for the tomato sauce to come to a simmer. Always put each tool back in the same place—so you will know exactly where to find it next time. Aim to start and finish with a clean kitchen. (Don’t be afraid to recruit help from the ranks of those who will be eating what you cook.)
Tip 12: A watched pot always boils. Pay attention to the dish as it cooks; don’t just set a timer and leave it. All timing guidelines are just that: guidelines, not laws. Pay more attention to visual and olfactory cues.