Originally Posted by creative
...I just thought it might be useful as a general guideline to offer here. Obviously any experienced cook would have no need to click on this thread!
Not at all. I'm good. Not trying to be an artistic master chef, but but pretty dang good. But I go for any sort of article like that and ALWAYS get something out of it I didn't know or hadn't put together. I'm experienced enough that I don't buy cook books, but I buy plenty of cooking books, both kitchen techniques and the science of food and cooking.
The link is to a bunch of pretty basic how-tos, and those are really valuable, because most recipes assume you know how to cut up a chicken. It's no joke to be sitting there wondering how to do something or getting it wrong. And you can't fault such articles for not presenting the absolute best way to do something. If you follow their guide to frying chips, you will not get really good chips, because there's a lot more to it, but you will get them cooked reasonably chip-like without burning down the kitchen. They're getting people through the recipe without overwhelming them.
You know, if you watch cooking shows featuring chefs that travel to or invite in other chefs, unless they have giant egos, you'll regularly see one chef teach another a technique for something pretty basic.
This all involves what Zen practitioners call "beginner mind." If you think you're so experienced that you need not look at things like this, you probably do need to look at things like this.