Old cook’s tales

When I’m in the kitchen, all sorts of phrases come to mind. They are the procedural recipes that I’ve learned over the years.
“Hot pan, cold oil, foods won’t stick” from Jeff Smith’s Frugal Gourmet runs through my head every single time I put oil in my fry pan.
“Frequent turning makes crisp bacon,” comes from my mother’s best friend’s mother, Mrs. Allen. I never met her, but I think of her every time I cook a big breakfast.
“Cold start soup.” I made this one up myself. Vegetables started in cold water release their flavor to the water, like soup stock. Potatoes should be cooked from cold water, so they lose their starchiness, but grean beans and carrots should be dropped into boiling water to retain flavor.
“A pint’s a pound the world around,” doesn’t come up too often anymore, but I used that to estimate weight. These days I’m more likely to recall “100 grams = candy bar and 1 gram = a paperclip.”
“Measure twice, cut once” belongs in the wood shop, but sometimes I apply it to recipes. Have you ever put in a tablespoon of a seasoning instead of a teaspoon? Yeah, me, too.
What phrases, rhymes and kitchen wisdom do you love?