<aside> ❕ Recipes are just guidelines! The mark of a good cook is that they're able to make modifications and adjust quantities on the fly based on their preferences
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<aside> ❕ Practice makes perfect! Even experienced Chef's will not nail a new recipe on their first try - it's fine to mess up and get some things off, the important thing is that you know where you messed up so you don't make the same mistake
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<aside> ❕ The eye eats before the mouth
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<aside> ❕ Thick pans take longer to transfer heat, but retain it longer, and so are better suited for slow cooking and simmering
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<aside> ❕ It's always better to let things thaw slowly before tossing them in the oven, as it allows for a more equal distribution of heat
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<aside> ❕ When leaving something to marinate, it's always better to leave it overnight so that it can really absorb the flavor - just make sure you put a third of the salt you'd put for shorter (i.e 3 hour) marinating sessions
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<aside> ⚠️ While honey is a healthy alternative to sugar as a sweetener, you'd need a lot more to achieve the same level of sweetness, and it tends to add a honey aftertaste.
Plus it still causes diabetes
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<aside> ❗ Before putting anything on the stove, oven, or microwave, make sure that it's marked as Oven/Stove-Top/Microwave safe - otherwise it could crack and burst
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<aside> ❗
Never move anything from freezer/fridge directly onto a hot surface or environment. Rapid cooling/heating will cause the container to deform or shatter in the worst case (with the exception of Borosilicate Pyrex, but even then it's best to avoid it)
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