Advice on difficult to judge things like how to sauté onions correctly without burning them; how to deal with yeast (what does it mean when your bread is hollow? What about when it’s hard? Doesn’t rise?); how to make a cheese sauce that isn’t too thick, thin, or chunky; techniques for timing stuff to be ready at the right time (ie ‘cook the eggs last’); balancing things with lemon juice (in general the stuff about balancing acids); seasoning soups so they’re not bland.
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Like the brothers Green started, using YouTube to send each other interesting things they'd learned, pick a friend fictional or not and address everything to them. Act as if you are just making it to help them. If you wanted to go beyond the basics get a friend from culinary school and have them reply with another lesson twice the content half the work.