Mise en place
https://en.wikipedia.org/wiki/Mise_en_place
View attachment 31186
... a fancy-pants French term for prepping
I use mise en place on every cook. If nothing else, it is a HUGE stress reliever -- no, "oh $-it moments.
CD
Mise en place
https://en.wikipedia.org/wiki/Mise_en_place
View attachment 31186
... a fancy-pants French term for prepping
I use mise en place on every cook. If nothing else, it is a HUGE stress reliever -- no, "oh $-it moments.
CD
AHH HAAA...so the first skill begins with following directions?
I use a 'trick' I learned from a TV show a while back. You keep two spoons, a tablespoon and a teaspoon. The tablespoon never touches your mouth. It's used to spoon a taste into the teaspoon, which goes to your mouth. That way you can taste repeatedly with just two spoons.
I use mise en place on every cook. If nothing else, it is a HUGE stress reliever -- no, "oh $-it moments.
CD
Sure, and not just spices. A pinch of cinnamon counters too much acidity in tomato sauce. A too sweet sauce can be adjusted with vinegar or citrus juice or hot sauce, depending on what you're going for. Often a "flat" flavor can be fixed with an acid.Several years ago, I made a big pot of chili at a party, and accidentally used too much cumin. A friend of mine was there, and told me to add nutmeg to the chili.
I thought she was nuts, but it worked!
Anyone else had experience with using one spice to counteract another? That's a cooking skill.
CD
Several years ago, I made a big pot of chili at a party, and accidentally used too much cumin. A friend of mine was there, and told me to add nutmeg to the chili.
I thought she was nuts, but it worked!
CD
Adjusting seasonings to taste is a skill for sure. The problems happen when you say "whoops, that was a mistake" and you can't take it back.
Sure, and not just spices. A pinch of cinnamon counters too much acidity in tomato sauce. A too sweet sauce can be adjusted with vinegar or citrus juice or hot sauce, depending on what you're going for. Often a "flat" flavor can be fixed with an acid.
It's fun figuring out how to improve a dish that's a little off [emoji2]
[/URL]
One of my biggest lacking skill is remembering all these hints/tricks/etc that people have so kindly shared -
Interesting... I did the same with a bottle of Corona..I made a bottle of white wine disapear last night.
I made a bottle of white wine disapear last night.
Interesting... I did the same with a bottle of Corona..
Ross
Very interesting - so the skills applied here are bottle opening. Using a cork remover or tightening fingers around a screw cap, twisting off or using a device such as a bottle opener to flip up and off a lid of a bottle.
Then using ones hands to decant the liquids into a vessel such as a wine glass or a beer tank. There is also a rather expedient way once the lid has been flipped off. This is by raising bottle by hand (using full arm and hand skills) and using perception and focus tilting the bottle against the mouth and emptying the contents there in.
Wow! that is some set of skills you guys have!
I use a 'trick' I learned from a TV show a while back. You keep two spoons, a tablespoon and a teaspoon. The tablespoon never touches your mouth. It's used to spoon a taste into the teaspoon, which goes to your mouth. That way you can taste repeatedly with just two spoons.