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[quote=Anonymous]ITA about salt and knife skills.

Been cooking & baking since I was in 3rd grade, so it’s hard to remember when/how I learned things, but more and better salt (and knowing when and how to use it) has been a game-changer.  And wrt knife skills, while mine still aren’t great, what a time-saver it is to know efficient ways to cut an onion. And keeping your knives sharp makes chopping safer/quicker/easier.

I’ve also found that, in some cases, the right pan really matters — e.g. a cast iron skillet or a good non-stick bistro pan (shape is sort of a cross between frying pan and wok).  But what works depends on how you cook and for how many.

And, along the lines of salt, freshly ground pepper, fresh herbs, citrus (inc zest), and good mustard or the right vinegar  can really make the difference between blah and tasty.  I think Batali’s Molto Gusto is one place I learned some of this (but SFAH should get you there).

Part of the reason I mention Molto Gusto is that if there is a cuisine you particularly like, finding a good starter book focussed on that cuisine will give you practice with its techniques and expand your knowledge of ingredients and dishes. If there’s a cuisine you want to focus on, let us know and you’ll probably get more book (or author) recommendations.[/quote]

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