re: Kitchen / Cooking tips that you learned late or that you want to share?

Don't know how I missed this thread but man what a good read. I'm stealing a number of these (already have my green onion bulbs in water lol).

Some that I can add...

Don't underestimate the importance of a good brine, whether it be wet or dry. My fried chicken went up 10 notches when I perfected a brine (wet). A great starting point and rule of thumb is 1c of Kosher salt to 1 gallon of water. 1c of white sugar, peppercorns, celery stalks, etc only amplify the brine. I brine my chicken for 24hrs so obviously pre-planning is required.

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tips that you learned late

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Making a hot/fast roux. Get the oil to 350d before adding the flour. Stir like hell and have your onions ready. (don't do this for fried chicken gumbo...lol). Your roux will be ready in 10 minutes. And it's not a 1:1 ratio. Do 1c flour to 3/4c oil.

A minimum 12hr rest at 140 takes your brisket up 2 levels. Do you need to? Absolutely not but damn, when you do. It's a game changer.

Micro planing your garlic cloves makes an awesome puree that can't be replicated with a chef knife. Same for an onion in things like tartar sauce and BBQ sauces.