#Chef Tips

[thegreatmingus]

Back when I was a scrappy little ne'erdowell around the neighborhood, I would run around gathering dirt and grass and leaves and junk into a little plastic bucket I stole out of Greta Turtleburgher's back yard. I'd carry this bucket home and put it to the hose. Really fill it up. Make it all sortsa muddy and goopy. Once I had my muddy goop, my dough, I'd sneak into the kitchen and steal my grandma's best nonstick man and fill it with my dough. Once it was ready I'd set it in the oven, and because I was like eleven, I had no idea how ovens worked or how temperature worked, so I put the slop in the oven at 500 degrees. I knew cooking took a while, so I wouldn't set a timer. It was best to forget about it and come back once the smell reminded me it existed. When it did, I'd pull it out and slam the black and crusted pie on the table and serve it onto a plate.

Usually this would be about the time grandma would come out to check on me. I'd jump up and down and tell her I made pie, and she'd be delighted. Always so happy to see her little baker at work. I'd cut her up a slice.

She wasn't all there at that point in life, so she'd eat a slice. Then another. Then another. She'd keep going until all the dried and crusted mud was gone from the table. I haven't met another person on this planet willing to do something like that for me. I haven't felt truly loved since.

[fantasyinallforms]

Do you have a favorite chef technique that you think home cooks should learn?

*Asks are for fun, no pressure to answer quickly or at all.*

That's an easy one. How to properly hold and use a knife. You use one all the time. It's near impossible to cook without cutting something. Make sure that something isn't your fingertip.

[adjectives-nouns]

Chef tip 1: Ask a few different chefs in a new kitchen how to cut an onion

Chef tip 2: Never explain to another chef how to cut a fucking onion unless they ask

[booklover223]

[livelovecaliforniadreams]

#This Time He Ordered The Pizza And Gave Him A Tip

[boredth]

How do you do your lighting??? It looks so simple, yet it looks so good???? I’m going crazy with lighting LMAO

Movies can be a great way to reference lighting schemes and color palettes from! I'll be using this scene below as an example:

I use either Normal, Screen, Color Dodge or Linear Dodge (Add) layer modes to add lighting. Don't limit yourself to these, experiment to see what works for you :)

Layer 1: Main lighting source.

Layer 2: Bounce light. (Optional - depends on the environment)

Layer 3: Additional glow. Airbrush the light areas to make it more vibrant.

[thatsbelievable]

[thestarvingchef]

A Warm Welcome!

You can call me Tay. I’m a former chef with experience in fine dining, fast food, pizza whatever you name it. I spent a lot of time in my life experiencing food in all its forms. I haven’t used tumblr since I was a young teenager so I’m a little rusty here.

I’m gonna be completely honest here, I wanna post content and stuff on here but I have no idea whether there’s even an audience for it here. If you have any requests let me know, even if you just want cooking advice hit me up, otherwise imma just do me on here. If that appeals to you, chuck me a follow. DMs are always open aswell.

[tamberrio]

Rendering practice in honor of the version update coming up (Marcus I will save up for your banner and pull you I swear)

Timelapse under the cut:

[sapphicrow]

Y’all, hear me out:

Chef Alcina with a black uniform, her crest embroidered in golden thread on the breast pocket just to be extra. Chef Alcina with the most impressive knife skills you’ve ever seen. Chef Alcina placing her hand gently on the small of the new line cook’s back on her way by. Chef Alcina’s triplet daughters helping out as waitresses of the restaurant. Chef Alcina’s pleased little smirk when her line cook correctly pronounces the name of a Romanian dish. The sentimental look in her eyes as she cooks her childhood favorites.

AH! Head empty, just Chef Alcina.

[yandere-daydreams]

tattoo artist is too cool for sukuna. why would they try to make him sexy in a normal way.

you get it anon,,, i think part of what makes sukuna so disproportionately fuckable is the fact that he has never once cared about how fuckable he is. tattoo artist mob leader gang member sukuna just doesn't suit him (imo obviously of course) because they make him so hot it just circles back around to cringe. he's trying too hard. put him in a kitchen. it's where he belongs.

[hisui-dreamer]

reminder to master chef twst jp players that:

the 20 minute ingredient gathering is the most efficient one, but find the one that matches your schedule

focus on getting sugar, eggs and fruits because they're pretty popular ingredients

use low/medium ingredients to raise skill level, only use high quality ingredients when the recipe is above 50%

try focusing on one recipe at a time

when you're done with the event, use up the rest of your ingredients for 100%, then do the recipes with the fewest ingredients

when nothing else can be made, just keep making black dishes to earn what medals you can

i hope these tips help!!

[vetuhoh]

tucker stuck to lisa like glue now that she’s a have not

[squirmydads-creations]

Sometimes I'll do a silly search of the internet just to see if a random miniature exists, this came from the search term; "half-orc chef". I was delighted to find that someone had sculpted one, not that I needed it, but once I painted him my youngest worked him into their campaign as an NPC fighter with improvised weapons.

[togament]

y r u spamming windbre tags on your post it’s longer than the writing bestie

Omg you noticed! Thanks so much 😳! Here’s my favorite chocolate chip cookie recipe hehe

Ingredients:

8 ounces unsalted butter (2 sticks; 225g)

1 standard ice cube (about 2 tablespoons; 30mL frozen water)

10 ounces all-purpose flour (about 2 cups; 280g)

3/4 teaspoon (3g) baking soda

2 teaspoons Diamond Crystal kosher salt or 1 teaspoon table salt (4g)

5 ounces granulated sugar (about 3/4 cup; 140g)

2 large eggs (100g)

2 teaspoons (10ml) vanilla extract

5 ounces dark brown sugar (about 1/2 tightly packed cup plus 2 tablespoons; 140g)

8 ounces (225g) semisweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks

Coarse sea salt, for garnish

Link for those who wanna read up! Chef Kenji Lopez-Alt’s the absolute best.

[bootleg-nessie]

Going to a high end sushi restaurant in japan just to stop the chef before they’re about to cut it into individual sushi and eating the whole roll like a hotdog