Sprout
Sous Chef
I thought this might be fun for a thread. Let me know if there is one already in existence. Have you ever learned something, whether trivial or more significant, and just wanted to tell someone about it? This is a place to share any of those moments you've had in the kitchen today. It can be an epiphany, something you learned the hard way, a quirk you just noticed, whatever you learned.
For example, today I learned that chopping seven cloves of garlic is much easier than chopping a single clove of garlic.
I also learned that a 4 1/2 second pour from my olive oil cruet is approximately one tablespoon.
On Sunday I learned (again) that I always, always, always need to set a timer when I put something in the oven. No, I will not remember what time I put it in, or probably even to check it.
Anyone else learn anything in the kitchen today? (or recently)
For example, today I learned that chopping seven cloves of garlic is much easier than chopping a single clove of garlic.
I also learned that a 4 1/2 second pour from my olive oil cruet is approximately one tablespoon.
On Sunday I learned (again) that I always, always, always need to set a timer when I put something in the oven. No, I will not remember what time I put it in, or probably even to check it.
Anyone else learn anything in the kitchen today? (or recently)