#1
#3
Of course, cooking definitely doesn't belong to those areas of activity where the slightest mistake can lead to critical consequences (no, we are not talking about, let's just say, cooking fugu fish in Japanese cuisine!). For example, mac 'n' cheese from an experienced chef and an absolute beginner will, most likely, differ in taste, consistency... and that's all? But still, there are many secrets, big and small, that distinguish pros from amateurs.
#4
“In fact, it seems to me that the main difference between a professional chef and the home cook is not so much in any specific skills or the use of special products, but in knowledge,” says Roman Sardarian, a chef from Odessa, Ukraine, whom Bored Panda asked for a comment here. "Knowledge of the products, the dosage and the effects they cause."
“Let’s take, for example, such a well-known thing as monosodium glutamate, which causes that very 'umami' - the taste that Asian cuisines distinguish into a special, fifth taste. Many people say that this is just 'chemistry' - although, for example, monosodium glutamate can be found in nature - for example, in a cherry tomato. And the main thing here is the correct dosage, because if you add too much of it, you will not end up with a damn tasty dish, but food with the 'unique' taste of a bouillon cube."
#7
My partner absolutely loves cooking, but is super impatient. Often, they'll try to remake a recipe that I've already cooked for them, but they dump everything into the pan, either at the same time or too early. They're very confused about why their food doesn't turn out like mine.
#9
"Or, for example, nitrite salt, which is an absolute must for literally any sausage. If you want homemade sausage to have that special 'ham' taste, it’s about it, the nitrite salt. However, this is, again, not some kind of a 'secret' specific substance 'constructed' by chemists in a secret laboratory, but a completely natural compound. For example, it's present in any sprig of parsley," Roman adds. “In the end, cooking, on the one hand, is an art, and on the other, almost an exact science. And this is all its unique charm!”
#10
#12
Well, we in no way want to tell you that a home cook is not capable of matching a professional. And another unique thing about cooking is precisely that here, talent or predisposition can bridge the gap in experience and skills. And if you also know many small secrets like the ones in this collection, then this gap can be bridged even more easily. So please feel free to scroll this list to its very end - and maybe try to unveil your own secret in the comments below!
#14
#15
#17
#18
#20
