https://boards.hellobee.com/ Pregnancy, Baby and Parenting blog, by Hellobee en Fri, 29 May 2026 16:05:51 +0000 https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-518852 Tue, 22 Jan 2013 08:33:56 +0000 T.H.O.U. 518852@https://boards.hellobee.com/ <p>One thing that really helps me is to clean up as you go but don't be afraid to get the kitchen dirty. For example, I was prepping some green onions while cooking pasta, when I was done I went ahead and put them in a small bowl to save for last (the garnish on the dish). This created another dirty dish, but I was able to clean off the cutting board and knife and use them for the next step. </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-518736 Tue, 22 Jan 2013 00:49:57 +0000 squid 518736@https://boards.hellobee.com/ <p>cook eggs, lots of them, and in every way possible...they're nature's precision thermometer, and if you learn to cook them well, you can cook pretty much any fish/meat. </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-518730 Tue, 22 Jan 2013 00:28:03 +0000 Mrs. High Heels 518730@https://boards.hellobee.com/ <p>Read a recipe over from beginning to end at least twice before starting, then lay out all the ingredients you need and have everything prepped before actually executing on the cooking. </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-518404 Mon, 21 Jan 2013 19:52:00 +0000 keiki_mama 518404@https://boards.hellobee.com/ <p>And don't forget to HAVE FUN!!! </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-518402 Mon, 21 Jan 2013 19:51:40 +0000 keiki_mama 518402@https://boards.hellobee.com/ <p>Keep your knives sharp! It's a lot easier to clean as you go versus saving all your dirty dishes for the end. </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-518315 Mon, 21 Jan 2013 19:11:12 +0000 Sweet T 518315@https://boards.hellobee.com/ <p>Invest in good knives! </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-518295 Mon, 21 Jan 2013 18:55:14 +0000 chrispygal 518295@https://boards.hellobee.com/ <p>Do not salt onions or mushrooms until you are near the end of cooking. The salt renders their juices prematurely. If you've ever had nicely sauteed mushrooms and onions that are brown and flavorful, this is why. Mushrooms will soak up whatever liquid you put in the pan (olive oil or butter) and once they are nearing to be done, they will release their liquid and this is the time to add your seasoning. (I know this is a weird tip, but I love sauteed mushrooms and it took me forever to learn this.)</p> <p>I'm also one who feels that most people do not cook with enough salt or pepper. These basic spices can turn a blah dish into something really amazing.</p> <p>My go-to way to cook veggies is to toss them in olive oil and sprinkle with kosher salt and pepper, then roast in the oven at 350 or 375. Let them get a little charred and this will sweeten them. This is for most veggies I can think of - zucchini, summer squash, peppers, onions, asparagus, brussel sprouts, etc. </p> <p>And last but certainly not least - practice, practice, practice. The more you do it, the better you will become. </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-518005 Mon, 21 Jan 2013 15:46:51 +0000 Modern Daisy 518005@https://boards.hellobee.com/ <p>My best advice for a new chef is to follow the recipe exactly. My biggest mistakes when I started out cooking happened when I failed to follow the recipe, especially heat instructions and cooking time. </p> <p>Also, before you start anything - get out every last thing you will need to make the meal and organize the items based on the 'steps' in the recipe. Kind of like when you watch a cooking show and everything they need including cookware is already set out in order of when they'll need it. This really helps speed things along and avoid frustration and confusion when you're making the meal. Also, if you need someone to take over for you in a pinch it allows that to happen more smoothly.</p> <p>Last, have at least two kitchen timers that ding on hand at all times. I usually use both of mine every time I make dinner and they're a lifesaver. This way you don't have to constantly watch things or worry about forgetting how much longer it has left. It's much easier to multi-task. </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517988 Mon, 21 Jan 2013 15:39:52 +0000 tequiero21 517988@https://boards.hellobee.com/ <p>@ladyfingers: maybe first I need to master the recipe before I go substituting. </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517983 Mon, 21 Jan 2013 15:37:29 +0000 ladyfingers 517983@https://boards.hellobee.com/ <p>@Chillybear: YES thanks! lol</p> <p>@tequiero21: My opinion is that the only way you'll figure out what to substitute -- and the only way you'll get better -- is by substituting and playing around with recipes. It's just food -- if you ruin it, order out or make a box of spaghetti from the pantry! </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517980 Mon, 21 Jan 2013 15:34:07 +0000 tequiero21 517980@https://boards.hellobee.com/ <p>@ladyfingers: okay, I am NOT one to give advice but, I was going to say do NOT substitute if you don't know what to substitute with haha. My hubby always makes fun of me. If I don't have eggs, I'll put in cheese. Not exactly, but u get the idea. Haha. Doesn't work for me. I need exact ingredients because I haven't mastered the art of cooking. </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517966 Mon, 21 Jan 2013 15:18:03 +0000 lovehoneybee 517966@https://boards.hellobee.com/ <p>@Happygal: "If you think something is missing from when you taste what you've cooked, salt is probably it!" Yep, this is the first thing that popped into my head!</p> <p>Also, season as you go/season in layer. For instance when I'm making a stir-fry I season the protein before it goes into the pan, then while in the pan, and then when it's done, if it needs it. Or when I'm making breaded eggplant or chicken, I add S&amp;P, garlic powder/Italian seasoning/chili powder/whatever to the egg, to the flour, and to the breadcrumbs.</p> <p>And taste frequently! </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517956 Mon, 21 Jan 2013 15:12:47 +0000 Chillybear 517956@https://boards.hellobee.com/ <p>TIM GUNN! "Make it work!" </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517954 Mon, 21 Jan 2013 15:12:03 +0000 squid 517954@https://boards.hellobee.com/ <p>first, cook what you want to eat...then cook what the people you care about want to eat...then cook what you want to eat. Repeat. </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517946 Mon, 21 Jan 2013 15:10:20 +0000 squid 517946@https://boards.hellobee.com/ <p>@mrbee: yep! best advice I could give to a new cook, and advice I give to myself all the time...you really learn to be a better cook by doing something over and over and over again...and finding the pleasure in doing it again rather than thinking of it as a burden. </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517940 Mon, 21 Jan 2013 15:06:29 +0000 ladyfingers 517940@https://boards.hellobee.com/ <p>If you have a recipe you're making and you're missing something, it's OK. You can go without, or try something different in its place. Yesterday I made an awesome Italian tortellini soup -- DH had forgotten to get ground beef, so I used ground turkey instead. I had forgotten to put tomato soup on the list so I used the whole can of tomato sauce instead of just 8 ounces, and added 2 cups less water (because you can always add more later but you can't take away). She called for some weird dressing mix I didn't want to send DH hunting for so I put Italian seasoning and red pepper flakes in instead. DH doesn't like beans so I left out the kidney beans. And it was delish and made a ton so we're freezing the rest and it's now in my "favorite recipes" pile. And I might make it differently next time :)</p> <p>You can also sub out different veggies in most recipes, soups and stews are especially forgiving.</p> <p>I forget who it is that says, "Make it work." </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517926 Mon, 21 Jan 2013 14:58:49 +0000 cascademom 517926@https://boards.hellobee.com/ <p>Agreeing with others about knife skills. </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517919 Mon, 21 Jan 2013 14:53:05 +0000 Grace 517919@https://boards.hellobee.com/ <p>Be patient. Don't pry meat off the pan. When it's cooked enough, the meat pulls away from the pan and it's easy to flip (especially chicken).</p> <p>If you like the taste of a herb, go to town! Lots of people are scared of adding too much and food ends up bland. </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517908 Mon, 21 Jan 2013 14:47:04 +0000 Mrsbells 517908@https://boards.hellobee.com/ <p>Have fun with it and experiment, you dont have to religiously follow a recipe </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517892 Mon, 21 Jan 2013 14:39:03 +0000 Mrs. Lemon-Lime 517892@https://boards.hellobee.com/ <p>Taste your food. Better to serve bland food that can be seasoned more at the table than serve inedible food that is too salty, too spicy etc. </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517890 Mon, 21 Jan 2013 14:36:56 +0000 Chillybear 517890@https://boards.hellobee.com/ <p>Slow and Low (heat) is a great piece of advice.</p> <p>Baking is an exact science - always follow the recipe<br /> Cooking is an art - i rarely measure spices and often "invent" dishes as I go. </p> <p>Almost every dish i make starts with heating olive oil in a pan with minced garlic and crushed red pepper (I'm italian can you tell?) </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517886 Mon, 21 Jan 2013 14:35:17 +0000 NerdBee 517886@https://boards.hellobee.com/ <p>Taste your food to adjust seasoning as you go. </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517883 Mon, 21 Jan 2013 14:34:13 +0000 yoursilverlining 517883@https://boards.hellobee.com/ <p>Start with better ingredients. Good meat and veggies don't need to be drowned in heavy, salty sauces to taste good.</p> <p>Keep things SIMPLE. </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517876 Mon, 21 Jan 2013 14:31:10 +0000 heffalump 517876@https://boards.hellobee.com/ <p>When in doubt, watch a you tube video. You can learn anything on you tube. </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517873 Mon, 21 Jan 2013 14:29:11 +0000 Mrs. Champagne 517873@https://boards.hellobee.com/ <p>no tips, but want to save this thread. i'm a horrible cook! </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517872 Mon, 21 Jan 2013 14:29:00 +0000 mrbee 517872@https://boards.hellobee.com/ <p>@squid: Do it again? </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517859 Mon, 21 Jan 2013 14:23:40 +0000 matador84 517859@https://boards.hellobee.com/ <p>I totally agree with knife and prep skills. Start with basics before moving onto harder recipes...fewer ingredients! Out out all ingredients before starting anything. </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517855 Mon, 21 Jan 2013 14:21:40 +0000 heartonastring 517855@https://boards.hellobee.com/ <p>Work on knife skills. Once you have those down the time to prep your meals will be dramatically reduced and the prep work will seem far less onerous. </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517853 Mon, 21 Jan 2013 14:20:26 +0000 squid 517853@https://boards.hellobee.com/ <p>do it again </p> https://boards.hellobee.com/topic/what-advice-would-you-give-to-a-new-chef#post-517849 Mon, 21 Jan 2013 14:18:54 +0000 Happygal 517849@https://boards.hellobee.com/ <p>If you think something is missing from when you taste what you've cooked, salt is probably it! Acid from things like vinegar makes a lot of things better.</p> <p>I'd also tell a new chef if they're reading a recipe and need to buy a bunch of ingredients that they probably won't use again, modify or ditch it all together. </p>