WhateverYouWant
Sous Chef
- Joined
- Oct 29, 2019
- Messages
- 609
One of my favs is being told to start with onions before browning ground meat for chilis, meat sauces, and the like. If you truly want to brown ground meat, why in the heck would you start with ingredients that release water (you wind up with grey, not browned meat).
So I am dying to hear what "taken for granted", often recommended cooking techniques that you have clearly debunked through experience.
So I am dying to hear what "taken for granted", often recommended cooking techniques that you have clearly debunked through experience.