“…The spices will congeal in their containers from the moisture introduced. Instead, put the spices in a separate side container then add to a steaming pot.”
“…Unless it’s something you specifically need to be mixing or stirring constantly, leave it alone! You’ll never get proper color on things if they make more contact with your spatula than your pan.”
“I’m a chef for a living, I butcher 10-20 ducks a week and I have 6 knives? Even that is just cause I’m very particular. Your average home chef needs 3 at most. A standard lengths chef knife, a paring knife, which most home chefs never use from what I’ve seen, and I medium size blade for veggies can be nice.”
“Stack your fridge appropriately so cross-contamination doesn’t happen. Veggies and fruit on top, then beef, fish, poultry. Chicken juice will contaminate raw veggies so quick.”
• Don't insult other visitors. Offensive comments will be deleted without warning.
• Comments are accepted in English only.
• No swearing words in comments, otherwise such comments will be censored.
• Your nickname and avatar are randomly selected. If you don't post comments for 7 days, they both are reset.
• To choose another avatar, click the ‘Random avatar’ link.
