Comments on: Chefs’ Tricks: Secret Cooking Tricks Pro Chefs Aren’t Telling You http://www.nomorerecipes.com/cooking-tips/the-secret-cooking-tricks-professional-chefs-arent-telling-you A tirade against the need for measuring in cooking Tue, 18 Oct 2011 15:43:35 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Madge Medicus http://www.nomorerecipes.com/cooking-tips/the-secret-cooking-tricks-professional-chefs-arent-telling-you/comment-page-1/#comment-538 Madge Medicus Fri, 16 Apr 2010 15:47:36 +0000 http://www.nomorerecipes.com/?p=74#comment-538 <p>My partner and I both both love this. You give some top pointers and advice We found your site on ask.com and have kept a note of it for future reference.</p> My partner and I both both love this. You give some top pointers and advice We found your site on ask.com and have kept a note of it for future reference.

]]> By: Tola F. http://www.nomorerecipes.com/cooking-tips/the-secret-cooking-tricks-professional-chefs-arent-telling-you/comment-page-1/#comment-537 Tola F. Wed, 14 Apr 2010 11:49:34 +0000 http://www.nomorerecipes.com/?p=74#comment-537 <p>OMG!!! 60quid for a knife?!! WOW!! I wanna be chef! Great tips by the way, especially the lemon juice for spicy food. Where I come from, we can't live without pepper but still much is much...</p> OMG!!! 60quid for a knife?!! WOW!! I wanna be chef!
Great tips by the way, especially the lemon juice for spicy food. Where I come from, we can’t live without pepper but still much is much…

]]> By: pills4menerves http://www.nomorerecipes.com/cooking-tips/the-secret-cooking-tricks-professional-chefs-arent-telling-you/comment-page-1/#comment-47 pills4menerves Tue, 24 Feb 2009 11:53:01 +0000 http://www.nomorerecipes.com/?p=74#comment-47 <p>I too own that knife and can attest to its greatness. Put damp cloth under a chopping board to stop slippage. Keep all your veggie cutoffs to make stock...you will save loads o'cash. The squeezy bottle is an essential tool.</p> I too own that knife and can attest to its greatness. Put damp cloth under a chopping board to stop slippage. Keep all your veggie cutoffs to make stock…you will save loads o’cash. The squeezy bottle is an essential tool.

]]> By: willcritchlow http://www.nomorerecipes.com/cooking-tips/the-secret-cooking-tricks-professional-chefs-arent-telling-you/comment-page-1/#comment-23 willcritchlow Sun, 15 Feb 2009 14:36:33 +0000 http://www.nomorerecipes.com/?p=74#comment-23 <p>Ouch! Yeah - don't do that. I nearly cut the end of my thumb off once - saved by the nail. But blunt knives are <em>more</em> dangerous because they're more likely to slip. (<strong>Really</strong> blunt knives are presumably safer, but also entirely useless, except perhaps as spoons).</p> Ouch! Yeah – don’t do that. I nearly cut the end of my thumb off once – saved by the nail. But blunt knives are more dangerous because they’re more likely to slip. (Really blunt knives are presumably safer, but also entirely useless, except perhaps as spoons).

]]> By: Adam http://www.nomorerecipes.com/cooking-tips/the-secret-cooking-tricks-professional-chefs-arent-telling-you/comment-page-1/#comment-22 Adam Sun, 15 Feb 2009 14:33:03 +0000 http://www.nomorerecipes.com/?p=74#comment-22 <p>I own that knife. I can confirm it is the bees/dogs/etc.</p> <p>Just don't slice your finger with it like I did..</p> I own that knife. I can confirm it is the bees/dogs/etc.

Just don’t slice your finger with it like I did..

]]> By: willcritchlow http://www.nomorerecipes.com/cooking-tips/the-secret-cooking-tricks-professional-chefs-arent-telling-you/comment-page-1/#comment-20 willcritchlow Sun, 15 Feb 2009 14:30:13 +0000 http://www.nomorerecipes.com/?p=74#comment-20 <p>Love both of those ideas, Daniel - I remember the Bourdain one now you mention it, but I've never tried it.</p> <p>Lucy: put the knife on your birthday list. Seriously. It rocks.</p> Love both of those ideas, Daniel – I remember the Bourdain one now you mention it, but I’ve never tried it.

Lucy: put the knife on your birthday list. Seriously. It rocks.

]]> By: Lucy http://www.nomorerecipes.com/cooking-tips/the-secret-cooking-tricks-professional-chefs-arent-telling-you/comment-page-1/#comment-18 Lucy Tue, 10 Feb 2009 10:26:33 +0000 http://www.nomorerecipes.com/?p=74#comment-18 <p>Literally drooling over that knife. Broke a sweat trying to chop up a sweet potato the other day.</p> Literally drooling over that knife. Broke a sweat trying to chop up a sweet potato the other day.

]]> By: Rebecca Kelley http://www.nomorerecipes.com/cooking-tips/the-secret-cooking-tricks-professional-chefs-arent-telling-you/comment-page-1/#comment-14 Rebecca Kelley Fri, 30 Jan 2009 22:12:20 +0000 http://www.nomorerecipes.com/?p=74#comment-14 <p>That lego chef looks diabolical. Methinks he's poisoned my lego risotto...</p> That lego chef looks diabolical. Methinks he’s poisoned my lego risotto…

]]> By: Daniel Mcskelly http://www.nomorerecipes.com/cooking-tips/the-secret-cooking-tricks-professional-chefs-arent-telling-you/comment-page-1/#comment-13 Daniel Mcskelly Fri, 30 Jan 2009 21:21:59 +0000 http://www.nomorerecipes.com/?p=74#comment-13 <p>Oh, and one from Anthony Bourdain: buy yourself one of those squeezy plastic condiment bottles, as they make it so easy to achieve that artfully drizzled over effect with your sauce. Works a treat, and I like the idea of making a really nicely presented meal with implements from a greasy spoon :)</p> Oh, and one from Anthony Bourdain: buy yourself one of those squeezy plastic condiment bottles, as they make it so easy to achieve that artfully drizzled over effect with your sauce. Works a treat, and I like the idea of making a really nicely presented meal with implements from a greasy spoon :)

]]> By: Daniel Mcskelly http://www.nomorerecipes.com/cooking-tips/the-secret-cooking-tricks-professional-chefs-arent-telling-you/comment-page-1/#comment-12 Daniel Mcskelly Fri, 30 Jan 2009 21:13:43 +0000 http://www.nomorerecipes.com/?p=74#comment-12 <p>On a similar note to #3, if you've made your gravy too thick a tiny bit of coffee can thin it back out again. Genuine Gran Tip™</p> On a similar note to #3, if you’ve made your gravy too thick a tiny bit of coffee can thin it back out again. Genuine Gran Tip™

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