What is a detail you are sure to get for your own home cooking that nobody but the snobbiest Michechelin star reviewer would give a damn about? Do you think it actually makes the dish any better? Is it worth the time and effort?For me whenever I have lime wedges I like to cut the head/ass off and then also remove that thin line down the center and any membrane. It makes them look pretty. It does not make the dish any better but I usually have the 30 seconds it takes at some point while cooking.
>>22175163i actually know how to reduce a sauce.
I insist on only using the knife, no unitaskers. It makes no difference really.
I truss my meats way more than I need to. I just like it I think it's fun. Beef tenderloin? Truss. Chicken breast? It's getting trussed. Pork shoulder? You better believe that's a truss.I'm not into BDSM with my gf I just think it's fun.
>>22175189That's actually based. Trussing is a underused and underrated method
>>22175163I always use the Chinese method of seasoning/oiling my cast iron and carbon steel pans. Longyau or however it’s spelled.Instead of the way I grew up where you put oil in a pan and heat til hot, you get the dry pan ripping hot til smoking, pull it from the heat and add oil and swirl it around. I find it gets a much better starting temp since you know the pan is scorching hot, seasons the pan better and gives a super nonstick coating for that cook.Is it actually better than the other way? Absolutely not. I don’t think it makes any meaningful difference but I like it.
I pre snip my katsup packettes from McDonald's for optimum application efficiency. You attain a much higher level of control of the katsup application by this method. Almost as if a art.
>>22175163>and then also remove that thin line down the centerThat’s considerate of you to remove the lime poop veinAs for me I was my hands a ton when I’m cooking for other people to maintain high hygiene standards, probably only way to tell is my wrists get really dry if I’ve prepped food for a get together
>>22175163I bought an electric spice grinder purely to grind my own linseeds.
I always bite off the butts of my carrots before chopping them up. I like to know what I'm dealing with. If the crunch isn't perfect, you throw that fucking shit away immediately
Organic, the fine dining places have no problem charging you $15 for a side of brussels sprouts that cost them $1 even though the organic ones are only like 20% more expensive.It's not fine dining unless it's organic. Period. PERIOD.
>>22175163The only way to cut citrus is in half>>22175189You developed trussing skills, you actually have a gf and you don't use your skills on her? I am appalled.>>22176287Bendy carrots are appropriate for stock and acquaintances.
I cut the root end off of every clove of garlic
>>22177556I saw some youtuber who removed the garlic germ from each close he used. Now that is some pointless autism.
