What’s a technique or ingredient that immediately tells you that someone knows what they’re doing in the kitchen?

>>21484781 (OP)
truffle oil
pacojet

>>21484781 (OP)
Probably the dreaded triangle choke or well executed backwards flying suplex.

>>21484781 (OP)
Umami

Poach an egg, blender usage ... Master chefs use blenders 24/7

>t. dishpit

>>21484781 (OP)
using a kitchen knife at light speed and flambé

>>21484803
>more like dipshit, amirite?

>>21484783
>pacojet
this is called a creami now

>>21484781 (OP)
When they look me in the eye and smack me on the ass.

>>21484805
Atleast provide an opinion on the topic beaner boy

When the food tastes good

>>21484793
What about the chicken wing ?

>>21484781 (OP)
a proper roux

When they are female and wearing an apron that's a good sign, just an apron of course.

Hidden Vally Ranch packets

>>21484781 (OP)
when they pour the milk in before cereal

>>21484878
That tells a lot about you considering a roux is one of the most basic things you can make.

Large paper towel roll

>>21484935
He said a *proper* roux. Not the basic bitch ones that you make.

>>21484781 (OP)
Their spice cabinet consists of salt and pepper.

>>21484878
This
>>21484781 (OP)
Any egg preparation, making a proper stock, understanding how to combine ingredients, knowing how to layer different flavour profiles.

>>21484781 (OP)
>White chef
>Nonwhite ingredients
Every time
There is no better way to tell you are in for a great experience

>>21484781 (OP)
Using acids and vinegars for other things than vinaigrettes

A well-cooked tamago

>>21484781 (OP)
a jug of chup

>>21486898
What the fuck is a "nonwhite ingredient"? Dog meat?

>>21484781 (OP)
>technique or ingredient
Depends on the dish you retard.

>>21487122
Pick a dish and then answer depending on what you feel the strongest about

>>21487003
lawrys

>>21487392
One of Richard Nixon's favorite snacks was cottage cheese sprinkled with Lawry's.

>>21487397
so u be tellin me, wypipo be seasonin dey food?

>>21484781 (OP)
I don't know if there's such a thing, because everyone can learn different things that might be more advanced than what they do on average, e.g. putting spices in the oil first, having good knife technique... but there are many things that can dismiss someone as a decent cook. Having dry garlic and salt mixes on the shelf are huge red flags for me.

>>21486898
I have a friend who uses asafetida and black cardamom but he can't cook for shit, he just throws shit together hoping that it turns out ok

>>21486899
Even the dumbest women-magazine-reading soccer mom knows to put balsamic on onions though

>>21487602
>Even the dumbest women-magazine-reading soccer mom knows to put balsamic on onions though
If only that was true

Rubust herbs get cooked in the meal, fine herbs do not.

>>21484781 (OP)
cartouche

>>21486898
Oh hey that's me. Everyone loves my cooking. I can say this because it's an anonymous bulletin board and nobody can accuse the real me of dick stroking ,even though I do take pride in providing my friends and family with delicious meals.

>>21484803
>Master chefs use blenders 24/7
>tfw every Indian ever is a master chef
Seriously, my Indian missus uses the blender so often that we had to buy extra jars in case I happened to use it for a smoothie or something and absent-mindedly didn't wash it/didn't turn on the dishwasher.