Secrets of the Best Chefs

Be careful that the milk is not too hot (you might kill the yeast).
Better to err on the side of the milk being too cool than too hot.

It’s easier to beat egg whites in a bowl that’s room temperature;
it’s easier to whisk cream in a bowl that’s very cold.

Danko points out that “the first pancake is the sacrificial
pancake,” the one you make to test the temperature: it’s for you
to snack on.

Danko piped his crème fraîche and caviar using plastic bags
with the corners cut off. This makes the process slightly neater.