Hit me with your chef secrets
#asknostr
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Maldon Sea Salt.
Only use culinary grade garlic powder if you do.
Look for unfiltered olive oil especially for cast iron.
Keep some of the pasta water after cooking to mix it with the sauce so it sticks better
Grow your own veggies ๐๐
Roast your diced potatoes with salt to eat as is or before putting it a dish. It's the easiest way to get salt in, get them fully cooked, soft but not deteriated into soupy starch. They'll have a nice texture.
Also works if you want to soften any tough vege or stem without turning it into mush
