What basic technique or recipe has vastly improved your cooking game?

[u/VorpalDormouse]

I finally took the time to perfect my French omelette, and I’m seeing a bright, delicious future my leftover cheeses, herbs, and proteins.

(Cheddar and dill, by the way. Highly recommended.)

[u/jrobertson50]

Making a roux properly

[u/VorpalDormouse → u/jrobertson50]

How else are you going to make proper mac and cheese?

[u/momento358mori]

Making my own ingredients like stocks and pasta. When I have the time, picking a real “basic” recipe and making it perfect. Spaghetti and meatballs was fun. Grind the meat, hand make the pasta, boil the red sauce from fresh tomatoes and why not. Really gave me respect for each ingredient.

[u/VorpalDormouse → u/momento358mori]

Having homemade broth standing by in the freezer has totally upped my soup game.

[u/VorpalDormouse]

Breaking down whole chickens has been a very slow process for me as well. I’m like five chickens in over as many months and just now is it starting to set in.

[u/Lereas]

Tons and tons over the years, but most recently I learned about velveting meat before stirfrying and it instantly improved my stir fry.

[u/VorpalDormouse → u/Lereas]

I’m unfamiliar with the term. Could you explain a bit?

[u/mrglass8]

My French omelette game was revolutionized with a good nonstick pan

[u/Casual_OCD]

Spices.

Once you get a good handle on how to mix the flavours, you can make dozens of different meals using the same ingredients.

[u/CookWithEyt]

How to use acidity.

It's a question I ask myself in everything I cook now. Almost every single dish whether its a dessert or a savory dinner can likely benefit from some type of acid.

For example adding some lemon juice to strawberries and sugar for strawberry shortcake, or making a white sauce with pickle juice, greek yogurt, salt/pepper for basic chicken and rice.