"The Roux is probably one of the most useful things in cooking; it's used as base for sauces. Heat up a few tbs of butter in a saucepan and stir in an equal amount of flour. Once it is thick and frothy you can add a liquid of your choice for the base of your sauce (milk or chicken stock are my favorites), add as much as necessary to reach your desired consistency. Add spices or melt cheese to make a great cheese sauce. Be creative!"
"Different oils for different types of cooking since they all have different smoke points. Seems really simple but few (like me for awhile) never knew this and did dumb stuff like using olive oil for everything. Most olive oil is for light cooking or really just flavoring. Something like canola or vegetable for general cooking. For high-heat (fillets and stuff that need a sear), use grape seed or sunflower."
"Chop with the rear part of the blade, not the tip, in a rolling motion."
"Smell the seasoning you want to add while tasting. It's the opposite effect of plugging your nose so you don't taste things. The flavors will combine and you'll know if the seasoning is going to work before adding it."
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