Put above-ground vegetables into boiling water: 8 things I learned about cooking

This week I dove into cooking tips. I tried to skip the obvious and the common (e.g. use fresh ingredients, have a good knife, taste food while you eat it).

Since these weekly posts were part of a goal I set for the first quarter of 2020, this will likely be my last one.

Other 8 ideas posts I’ve written:

• Crash blossoms, Tom Swifties, & zeugma: 8 things I learned about linguistic phenomena (Mar 22)
• Trochaic meter feels bouncy: 8 things I learned about poetry (Mar 15)
• 8 ideas on SaaS metrics & growth (Mar 8)
• 8 ideas on drawing & sketching (Mar 1)
• 8 ideas for PMs building machine learning products (Feb 23)

Top 3 🏆

1. Season food as you go — except eggs, mushroom, and dried beans

Whenever you add a new ingredient, add enough salt and pepper so that if you ate what was in the pan at that moment, it would taste good in and of itself.

When you salt meats and veggies as you go, it builds layers of flavor. This is called “salting out” — the salt draws out the molecules that bring out aromas. This is especially true…