food
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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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lol, i have ramekins and mixing bowls that i set up prior with premeasured ingredient amounts to the start of a cook so i can have all my shit ready to toss in.
i would like to pretend i picked it up as line cook in high school at this shitty place, but really the idea occured to me a decade later when i would help a friend of mine do a stir fry with fried rice in a wok over an open flame outdoors and was cemented when i was trying to replicate some street food at home. like where time is of the essence because i'm working with HIGH heat.
like not everything gets its own little bowl, but maybe there's a sequence of bowls for the stages of adding ingredients. setting it up before hand lets me critically understand the cook process, consider alternatives, and once it starts, the pressure is off because i can focus on what's happening instead of being like "oh shit, i gotta cut the X or measure the Y in 60 seconds"
but, the point of the post is taken. they really should show all the prep ahead and teach kitchen skills like safely chopping for size and speed like a real educational program, but when would they have advertising breaks?