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Pan space
1. Pan space

"Don't overcrowd the pan. Always cook meat one at a time in a small pan. My husband wonders why mine always turn out better than his that he makes all together in one bigger pan."

Re-taste your food
2. Re-taste your food

"Unless you're cooking eggs, don't use a non-stick skillet. Season the god damn pan properly and use it how you like. DON'T BE AFRAID OF THE MICROWAVE. Those cooking shows only show the highlights of cooking. Think of the food network as the Facebook of cooking. You don't see the bad sh_t that happens, only the highlights. Under-season your food, taste it, then re-season to what you think tastes good. THEN RE-TASTE IT AGAIN. There's a reason there aren't salt and pepper shakers in higher end restaurants. The plate put on your table is what it SHOULD taste like."

Boost the acidity
3. Boost the acidity

"Not a professional chef, but If you've put enough salt in your dish and feel that putting anymore would over-season it, but you still feel it's lacking in taste, add some sort of acid. Lemon juice/zest, lime juice/zest, balsamic/red wine vinegar, apple cider vinegar--you'll be surprised at how much this lifts the dish! When I was getting interested in cooking, I would skip the acid completely because I honestly couldn't be bothered. I would always chuckle and joke at how much lemon/lime/vinegar chefs like Gordon Ramsay and Alton Brown put in their cooking. Then I tried it once. Now, every dish I make has some sort of acidity in it because it's just not the same without!"

Salt
4. Salt

"Too much or too little salt. Salt is one of the most magical ingredients known to mankind. It can make all of the ingredients of the dish shine like stars. It can also f_ck up all your hard work by overpowering the other ingredients. Cooking, like every other thing in the world, is about balance. It is the art of balancing flavors that compliment each other."

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