I'm so fucking ignorant and retarded. Ive been been trying

Let meats rest to room temp before cooking.

Save delicate herbs for right nefore you finish and serve.

Towel dry the surface of meats before searing for better sear.

Never waste a foundation from searing.

The butter you sear steaks in can upgrade your side veggies tremendously. Works great with green beans.

Taste before serving and give yourself time to adjust seasoning.

Think about how to time things so that everything is done at the same time.

An organized and clean cook is an effective cook.

>>9344698
What's a good deglazing alternative to wine or beer?

>>9344303
I keep sucking too. It's partially my shit kitchen, but that's not a good enough excuse. I'm not willing to give up though.

https://www.youtube.com/watch?v=TCVTOa01uN8

>>9344698
Good list, also instead of seasoning once, season bit by bit but thats kinda basic.

Try to balance flavours, temps and textures on a plate by making contrast, ex. Soft liver - crispy onion garnish, salty cutlet - acidic side

Don't waste things like juices from resting meat, garlic from frying, cooked veggies from a broth, potato peels. They have their way of adding flavour to things if you learn about it

If you've got a cheap meat like pork or chicken cuts you are not marinading, before preparing them keep them in heavily salted water for 30min or cover with a thick layer of salt and sugar for the same amount of time and then carefully rinse.

If something came out too sweet in a savory dish (like when I used sweet wine for pasta sauce) add something spicy to make it good again, if something is oversalted combine it with yoghurt on the plate. I haven't had a chance to test too much of other flavours so in an emergency do research and experiment

>>9344847
Frankly, water.

>>9344303
Also prepare all ingredients beforehand

First a few questions:

Where do you live?
How did you just find about about lemons?
What is your opinion on mayonnaise-based salads?

>>9344847
stock

>>9344847
Vodka

>>9344847
Stock/broth.
Whiskey, brandy, sherry, port are good with red meats and game. Vermouth is good for chicken and fish. Cider for pork. Rum for desserts.

>>9344856
Water is flavorless. This is your last-ditch choice.