E.g. intuitively grokking the Maillard reaction, fond, deglazing, etc.
In my experience with beginners - the number one error they make is not understanding their heat source and pans. For example, they'll put oil in a thin pan, turn on the burner and drop in a chicken breast right from the fridge and wonder why its not done in 6 minutes.
My advice to beginners cooking on stove tops: get a cast iron skillet - treat it with love and kindness. Let it warm up for a bit before you start cooking.
In my experience with beginners - the number one error they make is not understanding their heat source and pans. For example, they'll put oil in a thin pan, turn on the burner and drop in a chicken breast right from the fridge and wonder why its not done in 6 minutes.
My advice to beginners cooking on stove tops: get a cast iron skillet - treat it with love and kindness. Let it warm up for a bit before you start cooking.