i don't have any tips for musicians other than quit. also learn how to cook. crack your eggs on each other so you don't get shell in them. use a cheap coffee grinder for black pepper. use two sponges for washing greasy stuff and non greasy stuff. use chopsticks instead of tongs

put a knob of butter in your pasta sauce at the last second. don't microplane your lemons all the way to the white stuff it's bitter. use rice wine vinegar to deglaze the pan after you cook onions and protein. get a squeeze bottle for olive oil. don't write songs don't bother

wash your dishes from cleanest to dirtiest so the water stays clean for longer. don't put garlic in immediately with onions it'll burn. most things could use lemon juice and chilli flakes. prepare your shit before you start cooking so you're not stressed. buy a GOOD chefs knife

have a wet tea towel for cleaning things and a dry tea towel for handling hot things. your oven temp is almost definitely not exactly accurate. buy a decent block of parmigiano reggiano instead of pre grated stuff. sour cream lasts longer than u think

for stir frys pre mix some cornstarch & warm water with soy sauce and whatever else then heat it through with the vegetables and it'll make a thicker sauce that coats everything better. have the wok extremely hot and keep it moving don't let shit sit around getting mushy or burnt

for that matter learn and practice the technique for flicking your pan, it's much easier to quickly jumble stuff around than a wooden spoon and once you figure it out you won't make a mess. it's all about confidence... just like music! hey there's a real tip for u lol

oh add sugar to savory dishes and add salt to desserts. i dunno this one seems basic to me but most musicians don't know shit about cooking so yea. u want to balance sweetness, saltiness, acidity, fattiness, bitterness. different things will balance other things but use intuition

this one i'm not certain but if you have problems with pasta sticking together like fettucine, after you stir in the pasta put a lid on the pot. it will raise the heat faster and agitate the paster more vigorously to unstick the pasta. take lid off when it starts boiling over

this ones a given but use WAY more salt than u think u need in pasta water. u don't need as much water as the package tells u and in fact less water will create a higher concentration of starch. the starchy water is helpful to use as a binding agent in your sauce

keep your pasta water btw don't strain it into the sink. transfer the pasta directly from the pot into your sauce. the pasta water can be used as an emulsifier for any sauce and even forms the basis of certain dishes like carbonara & cacio e pepe