r/UClubTexasTech

Pan must be hot before adding the oil; if not, nothing will stick (yes, it sounds backwards, yes it matters)
Never touch your searing meat
Never walk away from garlic
Taste as you cook, not at the end
Read the whole recipe before you start (seriously…)
Prep everything first; cooking is not the time to be chopping frantically
Acid (lemon/vinegar) can fix a “meh” dish instantly
You can always add salt, you can’t take it out (except for sauce you can add potatoes)
A dull knife is more dangerous than a sharp one
Pasta water should taste like the sea
Clean as you go or suffer later
If it smells done, it’s probably almost done