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File: 1452482644635.jpg (444.65 KB, 800x600, 1407953531103.jpg)

 No.3386

So yeah, I decided I will learn how to cook this year. Any advice on kitchen-related newbie problems?
Not necessarily related to the cooking itself, but about the handling of food/tools and basic knowledge.

 No.3387

Whoah damn
You're gonna have to give up the sauce on that one.

 No.3388

Wash off the knife when you cut something before you cut another because this could cause cross contamination.

 No.3389

Make sure to use the right kind of flour

 No.3390

>>3388

This applies to ALL kitchen utensils, and your preparation surfaces as well such as cutting boards, countertops, etc. My rule of thumb is to wash anything that comes into contact with flesh/blood (from the animal or if you injure yourself) as soon as you're done using it to minimize cross-contamination risk. And of course, the most important kitchen tool is yourself, so ALWAYS remember to wash your hands too!

Seriously, if you're working in the kitchen, washing your hands is automatically the first thing you do every time. First, rinse your hands under warm water. Then, take some soap and start washing them. Rub them together and over one another vigorously. Don't forget to clean under the nails! Rub your fingertips at the nail against your palm for several seconds. Once you're done, rinse the soap away under warm water and then dry your hands with an air dryer or with a clean towel/napkin/etc.
Honestly, hand washing is one of the easiest ways to prevent some really nasty diseases and it takes less than a minute. ALWAYS WASH YOUR HANDS BEFORE WORKING WITH FOOD!

Also, ALWAYS remember to turn the oven off when you're done using it!!!!!

 No.3391

not using something to oil the pan when frying things usually usually makes them cook slower and turn out worse in my experience.

 No.3392

Cook for yourself.
But think about who will taste afterwards.
Turn hours into minutes and minutes into seconds this way.
Start small to make it big, with your own limitations.
Love and care are hidden ingredients, as is patience.
With this, mistakes brew more knowledge.
Bon appétit.



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