Myles Snider
@myles_cooks
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Last Seen Profiles
A few simple concepts that will drastically improve your home cooking, from a chef.
1. Salt is the most important ingredient in cooking, by far. Learn how to use it.
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Esoteric longevity tip you won’t hear about from Bryan Johnson:
Go out to dinner with your friends and family. Order a bunch of delicious food. Drink a bunch of wine. Stay up late telling stories and laughing.
Immediately silence anyone who brings up “macronutrients” or “sleep
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How to make the best steak of your life at home in 7 easy steps.
1. Generously salt your steak 12-24 hours ahead of cooking (store in the fridge after).
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Stainless Steel vs. Cast Iron vs. Carbon Steel
The great cookware debate on Twitter.
Here are my thoughts on the matter.
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When making potatoes, one of the best things you can do is double cook them.
This is how you get a super crisp texture on the outside and creamy texture on the inside.
Cover them with water, add salt, then bring to a boil. Cook them until they’re fork-tender, meaning you can…
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I really can’t stress this tip enough.
Whenever you’re cooking, keep a small bowl next to your cutting board for scraps and trash.
It may seem counterintuitive if your trash is just a few feet away, but you don’t want to constantly be going back and forth.
I promise you…
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You need to master the technique of making a pan sauce.
This is something every self-respecting cook should know.
Plus it's a perfect one-pan way to get a healthy, delicious steak sauce in the time it takes to rest your meat.
Here's how to make one.
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We need a new great American burger joint.
- 100% grass-fed, regenerative meats
- Raw cheddar, organic veg
- Buns made from long-fermented heirloom grains
- Fries cooked in beef tallow
Now feels like the time something like this could actually work. I hope to see it.
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2. No amount of technique will overcome bad ingredients. Focus on sourcing good ingredients and your food will taste better.
3. Shop at local farmer's markets, butcher shops, bakeries, and cheese shops before going to grocery chains.
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4. You need one chef’s knife, one paring knife, and one bread knife. That’s it.
5. A great cast iron or carbon steel skillet will last forever, improve with time, and be your most versatile piece of cookware.
6. Never buy cheap olive oil. It's probably rancid or fake.
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7. Acidity is nearly as important as salt. It brightens up food, adds dimensionality, and cuts through fat.
8. Fresh herbs add a ton of flavor to a meal. Use them liberally.
9. Olive oil, beef tallow, butter, and ghee should be 90% of what you cook with.
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You can make stainless steel virtually non-stick by just properly pre-heating it.
Made an omelette and had virtually zero sticking— tiny bit bc I got impatient but it still slid off the pan easily.
No need at all for toxic non-stick cookware.
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One of my favorite techniques I teach in my course is that of the pan sauce.
Any time you cook a protein in a pan, you can take those burnt-looking bits left over (called the fond) and turn them into a delicious, collagen-rich sauce.
Deglaze the pan with bone broth, reduce it…
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Seed oils have really stolen the joy out of eating at restaurants.
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I love steak as much as anybody, but for me nothing compares to braised meat.
It's simple, works for a wide variety of meats, and makes even the toughest cuts fall-apart tender.
Here's a simple format I follow any time I want to make braised meat.
You'll need:
- a
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If you drink coffee every day, why not make it the best it can possibly be?
Buy really good beans from a quality roaster, grind them yourself, and take a few minutes to slow down and make yourself a pour-over.
Your whole experience and appreciation of coffee will change.…
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10. Don’t be afraid of high heat. That’s how you get a lot of the best textures and flavors in food.
11. When it comes to grills, wood > charcoal > pellets > propane
12. Sweet, salt, sour, bitter, umami. Learn these 5 tastes and balance them.
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16. A quick clean-up of your kitchen before you start cooking will drastically alter the energy of the space for the better.
17. Mise en place is the most powerful concept home cooks can adopt from restaurant kitchens.
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Whenever someone tells me they want to learn to cook (or get better at cooking), this is the first book I recommend.
Salt Fat Acid Heat by Samin Nosrat— a masterclass on home cooking.
I highly recommend checking it out. Here’s what you’ll learn.
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There is no shortage of companies trying to sell you faster ways of making your morning coffee.
I’m here to tell you that the real key is to slow down and enjoy the ritual.
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13. Fish sauce and soy sauce are secret weapons to add umami, even in a subtle way.
14. Salt your steaks 12-24 hours before you cook them.
15. The best dishes are really simple. Try eliminating something before you add more.
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We need to bring back beef tallow as a staple in the modern healthy pantry.
This is one of the cleanest, most flavorful, and most versatile cooking oils out there.
Here's what you need to know to source it and cook with it.
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A simple guide to detoxifying your kitchen.
We're all aiming to avoid toxins in our home environment. There's a whole rabbit hole you can go down here, but I believe these are the four most simple and impactful things you can do to get started.
1. Get rid of your non-stick…
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Those little knife marks you see on a plastic cutting board produce shavings of microplastics that end up in your food.
Switch to wood cutting boards. It’s a simple swap that’s a big kitchen upgrade.
Not only will you avoid microplastics, but wood boards are actually more…
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Bread toasted in butter in a skillet is infinitely better than bread toasted in a toaster.
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The biggest difference I notice between trained chefs and home cooks is that chefs understand how to properly use salt.
Salt is the single most important ingredient in cooking, bar none.
Here are a few ways to master salt (and greatly improve your cooking in the process)!
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If you want to get rid of your non-stick cookware and swap it out for something that isn't toxic, I highly recommend starting with stainless steel.
It's the best option in terms of versatility and ease of use.
Here's why I like it and where to buy.
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My obsession lately has been making healthy versions of classic foods by focusing entirely on ingredient quality.
Fermented grains, raw dairy, regenerative meats, real oils, etc.
All delicious, all leave me feeling great after.
This is what you get by learning to cook at home!
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Make 2023 the year you learn to cook at home.
Master this skill to dramatically improve your health, finances, social life, creative life, and much more.
Here are some resources to help you get started.
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20. If you want to master a dish, you have to make it many times. Have at least one dish in your repertoire that you've made enough to cook it without a recipe, anywhere and any time.
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How to master THE REVERSE SEAR.
This technique should be in every home cook's repertoire.
It ensures you have a steak that's perfectly cooked on the inside and has a beautiful crust on the outside. No special equipment needed.
Here's how to do it.
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I've said this before and I'll say it again— cooking is an antidote to the ills of modernity.
It gets you away from screens, roots you firmly in the physical world, allows you to use your senses, improves your health, helps you save money, and cultivates community.
i’m a strong believer in the power of “granny hobbies” to improve your mental health (and detox from digital everything)
reading, knitting, gardening, crafting, cooking, baking, board games, sewing, birdwatching, playing cards, drinking tea …
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I am once again telling you to make this incredibly delicious side dish that comes together in less than 20 min.
Peel and dice up carrots, sauté in olive oil over medium high heat in a skillet for 5-10 min, season with salt and add a bunch of chile flakes, and finish with a big…
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SOURDOUGH FLOUR TORTILLAS
These are the best tasting tortillas I've ever made, by far.
You'll need a sourdough starter, but they're one of the easiest sourdough breads you can make. Perfect for tacos, burritos, wraps, and much more.
Here's how to make them.
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Japanese-style iced coffee is the best cold coffee out there, bar none.
More flavor than cold brew and less bitterness than traditional iced coffee.
My personal favorite way to make coffee in warm months.
Here's how to do it at home.
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Pommes darphin aka a giant hash brown. One of my favorite potato techniques.
Shred the potatoes with a cheese grater, then squeeze as much liquid as you can out of them. I squeezed them through a fine mesh strainer then used paper towels.
Heat up some oil in a pan over medium…
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Full video for the crispy egg method.
I learned this from Frank Prisanzano— a legendary chef who I recommend following.
Get your pan nice and hot. Add in olive oil (a bit more than you think you need).
Let the oil get hot and then add in your eggs. They should bubble and…
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18. Vegetables taste WAY better when they're in-season. Shop locally and seasonally.
19. Textural contrast makes food more interesting. Try layering in different textures.
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This is a homemade cheeseburger.
Sourdough bun, raw cheddar cheese, 100% grass-fed beef from a local farm.
Compare that to what you might find at McDonalds: seed oils, fake cheese, factory farm beef, processed bun.
These aren’t even remotely the same thing.
One is the…
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A few basic principles that will help you cook in a way that's intuitive, easy, and fun.
1. Salt is the most important ingredient. It's not a "seasoning." It's an essential mineral that helps elevate existing flavors.
2. Acidity is the counterpoint to salt. Use it to brighten
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Simple sauce I make like twice a week:
- 1 cup Greek yogurt
- zest + juice of 1/2 lemon
- 1 clove of garlic, finely minced (I use a microplane)
- 1 big handful of finely chopped fresh herbs (any mix of parsley, cilantro, dill, and mint)
- salt
Mix everything together in a
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21. Finally, and it's worth repeating, quality is everything when it comes to cooking.
The ingredients you cook with define the food you make. Opt for the very best ingredients you can afford, always.
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Saw this recently and thought it was really interesting.
Starchy pasta water is an essential component in a lot of pasta sauces. But it works best in restaurant environments because they cook so much pasta in the same water that it’s really, really starchy.
Not so much for
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One of the simplest upgrades you can make in your kitchen to set yourself up for better cooking:
Swap out your salt shaker/grinder for a salt cellar.
A salt cellar, also called a salt pig, is a wide container for salt storage. It makes it easy to access salt with your hands…
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If you've ever made mayo with olive oil you might notice it can get kind of bitter.
Recently I read that this only happens when you use a blender or food processor, and can be avoided by hand-making the mayo with a whisk.
Tried it last night and it was true. Made an…
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The reverse sear is one of the best techniques you can use when you’re cooking a thick-cut steak like this one.
Ensures you get even cooking all the way through and a beautiful crust on the outside.
Start by dry brining your meat— salt it and leave it on a wire rack,…
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A simple technique for braised meat.
This is a great way to cook tougher cuts low and slow until they're fall-apart tender.
And it's super easy. Great for tacos, sandwiches, over rice, and much more.
Here's how to make it.
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A very simple trick to prevent sticking when cooking with stainless steel.
Stainless steel cookware needs to be properly heated before oil is added— this change in temp “seals” the pan and prevents sticking.
How do you know if it’s hot enough? Just do this simple water test.…
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Step 1 - cooking to save money
Step 2 - cooking to eat healthier
Step 3 - cooking to improve your social life
Step 4 - cooking as an act of tactile, sensory, flow-like creative expression
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A couple months ago I discovered that mayo made with olive oil often tastes excessively bitter only if it's made in a blender.
If you whisk it by hand you get no bitterness and it's delicious.
Now it's one of my favorite condiments and I make it a ton.
Here's how.
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You can easily prevent food from sticking in your stainless steel pan by just managing the temperature correctly.
Use the water droplet test.
Stainless pans will become much more non-stick when they’re properly heated. You’ll know your pan is hot enough when you splash in some
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Good sourdough bread should not be toasted in a toaster. It deserves better than that.
It should be lightly pan-fried in a generous amount of butter for maximum golden-brown deliciousness.
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The most underrated cut of beef.
Cheap, easy to cook, super tender, and very flavorful.
What is it?
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The vast majority of "innovations" in coffee these days (Cometeer, capsules, specialty instant coffee) are attempts to make coffee faster.
I'm here to encourage you to do the opposite.
Buy a pour-over. Buy some great beans. Enjoy a beautiful 5 minute meditative morning ritual.
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Super simple and delicious all-purpose sauce:
- 1 bunch parsley
- 1 bunch cilantro
- 2 cloves of garlic
- 2 serrano peppers
- zest + juice of 1 lime
- salt
- olive oil
Trim just the tough bottoms off the herbs. Add the herbs, garlic, peppers, lime, and a big pinch of
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When it's hot outside, there's quite literally nothing I'd rather eat than ceviche.
The combination of crisp, cool, acidic, and lightness makes it the perfect summer dish.
It's also super easy to make and a nice way to impress your friends. I highly recommend giving it a try.
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A few things I learned from working as a professional chef that will help you become a better home cook.
1. A clean kitchen is a happy kitchen.
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For everyone mourning the death of Rao’s:
Marcella Hazen’s classic 4-ingredient tomato sauce recipe is incredible, freezes well, and only needs to simmer for about 30 min in a pinch.
Better than and jarred tomato sauce I’ve had.
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There’s almost no food that can’t be made healthy if you cook it yourself at home.
It’s not that these things (tacos, pizza, burritos, etc) are inherently unhealthy— they’re just often made with bad oils and low-quality processed ingredients.
When you cook at home you control…
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A simple format for making herb sauces.
These flavor-packed sauces are an amazing condiment to have on deck. They're super versatile, really healthy, and a great way to use up leftover herbs.
Think of this as a blueprint, rather than a recipe.
Here's how I like to make them.
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Stainless Steel vs. Cast Iron vs. Carbon Steel
Which pan(s) should you buy?
Depends on a few different factors, but here’s a quick overview.
If you’re just getting started and/or want the most versatile pan, go with stainless steel.
- it’s ready to go right out of the box
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Any time I find really good carrots at the farmer’s market I make this dish.
It’s so simple but I keep returning to it because it’s so delicious.
Peel and cut them up small. Either roast or sauté until just cooked through with olive oil and salt.
Once cooked, finish with…
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The more I mature as a chef the more I’m drawn to simplicity.
Some of the best dishes I’ve ever had only had like 4 ingredients.
Seeking out and highlighting the best possible seasonal, local ingredients I can find is the name of the game these days.
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One of the best things I did for my health last year was getting rid of all my polyester clothing and replacing it with natural fabrics.
The goal was to avoid the toxins in polyester, but I was pleasantly surprised at the fact the natural fine clothes were more comfortable and…
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There's really no reason to buy a salad dressing at the store.
Go to any grocery store and you'll see that 95% of them are made with cheap oils.
You can make one at home in less than 5 minutes with a simple ratio and a few common ingredients.
Here's how.
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White rice is probably my favorite grain in the world. I eat it a few times per week.
Here are a few easy ideas to make white rice more interesting, flavorful, and exciting.
Different Cooking Liquids
Instead of just using water to cook the rice, try changing up the liquid.
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I always tell people that if you want to cook steakhouse-quality steaks at home, the single most impactful thing you can do is dry brine your steak.
Dry brining = salting in advance of cooking
Better texture, better flavor, more even seasoning, more moisture, better crust.
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Cooking is not a “chore.”
It’s an amazing daily opportunity to tap into a sensory experience, to be creative, and to nourish yourself and your loved ones.
What a beautiful thing.
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I write a weekly newsletter designed to help make you a better home cook.
Sign up to get more in-depth cooking content if you enjoyed this!
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One of my goals is to return tallow to a place of honor in the American pantry.
Tallow is the superior cooking oil, and it’s a shame it’s not a staple in every household.
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One of the most pervasive myths in cooking is that everything should be seasoned with salt and pepper.
People treat them as a pair when in fact they're entirely separate tools.
Allow me to explain, since understanding this will improve your cooking a lot.
Salt is a mineral.
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You can improve your home cooking tremendously by understanding the relationship between fat and acid.
This is one of the most important concepts in cooking.
If you can use acidity properly, your food will taste much better.
Acidic ingredients, scientifically, are those…
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One of the best things I’ve cooked in recent memory.
Quesabirria tacos.
Braised beef shank with chile tomato paste. Added lime juice, cilantro, and onion to the leftover broth.
Homemade Masienda corn tortillas with local raw cheese. Crisped up in chile oil and beef tallow.
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Easy meatballs.
I make these all the time because they’re versatile, great for meal prep, and serve as a nice canvas to play with different flavor profiles.
Usually I do a 50/50 mix of one lean meat (venison, elk, bison, etc) and one fattier meat (pork, beef, etc).
Then I…
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No matter where I’m cooking— whether that’s at home, at a friend’s house, Airbnb, etc— I always start with a simple prep station setup.
- Clean and wipe down a little prep area.
- Cutting board w/ a wet towel under it for stability.
- Trash bowl nearby to collect scraps and…
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I’m noticing a shift where people are no longer taking Huberman, Attia, Rhonda Patrick, etc so seriously.
We’ve hit peak guru industrial complex.
Too much science worship, not enough intuition. All of those people are guilty of making health way more complicated than it needs…
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I need to learn how to break down a chicken like this.
I can do the western-style breakdown, but the Japanese yakitori style takes it to a new level in terms of isolation and use of all parts.
Will be practicing this moving forward.
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3 fried eggs, pickled onions, microgreens, shaved manchego, smoked chile flakes, and EVOO.
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A big theme of my work is kitchen minimalism.
There is no shortage of companies trying to sell you gadgets, tools, and cookware that are totally unnecessary.
Here's a list of what you actually need.
I believe in buying high-quality basics that are versatile, durable, and
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Grilled some Snake River Farms flank steak last night.
Here’s the marinade we used.
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1 tbsp fish sauce
- 1/3 cup red wine vinegar
- 2 tbsp honey
- 5-6 cloves of garlic, chopped/smashed
- a bunch of sliced scallions
- a big pinch…
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This is one of my favorite make-ahead sauces as of late— the spicy green herb sauce.
Easy to make, versatile, packed with flavor. Make this at the beginning of the week and use it as a versatile condiment for whatever you cook.
You'll need:
- 1 bunch parsley
- 1 bunch…
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How to make a healthy, delicious burrito from scratch.
I believe that any food can be healthy if you cook it yourself, source quality ingredients, and avoid bad oils.
So in this thread I'll show you how to make a classic burrito that way.
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Roasted carrots with lemon yogurt, pistachios, and balsamic drizzle.
A vegetable side dish that hits all the notes— layering different elements of texture and flavor.
Works with any root vegetable and comes together super quick.
Here's how to make it.
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One of the best upgrades you can make to you kitchen— swapping out your plastic cutting boards for high-quality wood ones.
They’re more gentle on your knives, naturally antibacterial, much more aesthetic, and they won’t leach microplastics into your food.
I got a bunch of
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What I’d love to see from the “American Dynamism” investing movement:
Bring back the great American burger joint with a focus on regenerative grass-fed beef, tallow fries, local supply chains, and real food.
Complete with classic Americana aesthetics.
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A chef's knife is the single most important tool in your kitchen.
My advice-- avoid knife sets that force you to overpay for cheap knives, and focus on buying one great chef's knife to last you.
Here are a few of my recs:
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Quick-Start Guide to Buying Cookware
The problem today is there are a lot of brands that are really well-marketed but not high quality.
The goal is to cover all your bases, buy stuff that lasts, avoid toxic cookware, and not overspend.
Here's how:
1. Default to stainless
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Leftover Persian rice, wild boar chorizo and potatoes, avocado, herb sauce, and a fried egg to top it off.
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How to make a perfect cup of pour-over coffee.
This will be the best cup of coffee you've ever had, guaranteed.
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My favorite way to cook eggs these days.
Fry in olive oil. Hit them with salt and chile flakes. Baste with oil to finish.
Serve with crumbled cheese and hot sauce.
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I was raised in a family of cooks, went to culinary school, and worked 14 hour days in high-level restaurants.
Now, I want to help you become a better home cook.
So here are 5 things that home cooks can learn from professional kitchens. 🧵
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Major victory today. Discovered a new local taco spot that may be the best in town.
Handmade tortillas, nose-to-tail selection of meats, incredible salsas.
Perfect execution all around.
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I've spoken to a bunch of people recently and I've been surprised at how many people cook almost exclusively with non-stick cookware.
If this is you, I promise that one of the best upgrades you can make is to buy just one high-quality skillet— I recommend stainless steel or…
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Learning to cook at home is a superpower.
It allows you to free yourself from the constraints of viewing certain foods as unhealthy.
Anything can be made healthy if you cook it yourself at home with good quality ingredients.
Pizza, pasta, burgers, tacos, quesadillas,
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A key to (easily) making delicious food at home is to have an arsenal of sauces and condiments on deck.
You want ones with big flavors— herbs, acidity, chiles, spice, umami— to allow you to effortlessly elevate simple foods.
Here are a few ideas to make this weekend.
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Something that needs to be left behind forever is restaurants asking you to scan a QR code to view a menu on your phone.
Can’t stand it.
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A number of people asked for this recipe, so here it is.
Pasta with Calabrian chile vodka cream sauce.
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Black Garlic Chimichurri — this is a fun riff on one of the all-time great steak sauces.
This hits all the notes. Fat, acid, umami, slight sweetness, and lots of freshness from the herbs.
Perfect over steak, pork chops, chicken, potatoes, and more.
Here's how to make it.
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I'm building an online cooking school.
It's called 80/20 Cooking, and the goal is to teach you the fundamentals of cooking so that you can cook intuitively and easily without recipes.
If you want to level up your home cooking, this program is designed to do just that— with
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How to make perfect jammy eggs.
This is a great technique to have in your repertoire— these eggs are easy and versatile.
Great with toast, on grain bowls, in ramen, and more.
Here’s how it’s done.
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