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big fan, to the point that people who don't do it freak me out a bit
and it seems to be a load of pots of stuff set out in a professional kitchen. Care to explain how you employ this technique, presumably in a home setting?
I would totally have made fun of people who did this until I started cooking indian a lot at home and it's so much of a godsend. Also keeping a sink full of hot suds and washing as you go.
Kenji of Serious Eats (aka my intenet boyfriend) did an AMA once and someone asked him what the top technique a home cook should learn was. I don't think his answer - be tidy, organised and wash as you go - was really what the guy was looking for...
and putting them on the side? That's.... who doesn't do that?
so separate little bowls with any spices that go in at once together, often garlic/ginger, other aromatics etc etc.
also people often do NOT even do that we call them MONSTERS
I cook a lot of curries, but if it's something fairly light on spices I'll just spoon it from the jars. If it's something that has lots of spices, I like putting them all together on a plate - in a colourful mound of flavour.
Garlic and ginger is either scooped directly from the food processor or if I've grated it, from the bottom of the cheese grater (I've got one of those ones with the bowl under it).
Onion straight from the chopping board.
I'll definitely measure out all the stock, flour, water, etc. and won't start cooking until everything is chopped, measured and ready.
when making a curry or something more involved with lots of stuff, but most recipes seem to follow a linear process where you can be prepping something will something else is happening (pre-heat oven, heat oil in pan, boil water etc).
A good recipe is when everything just flows from start to finish with a little bit of time for washing up as you go - I don't really want to spend ages prepping veg and spices or whatever before I actually start cooking.
- how many other things I'm cooking
- can I get away without washing up additional bowls (that are just sitting there with ingredients
- how fast the dish is to cook.
Our kitchen is tiny so I have to be pretty organised when cooking (esp. if cooking for loads of people). It's a strategy borne out of necessity rather than aesthetic.
I get out what I need in stages as I need it.
Quite often I'll have to halt my cooking half way to run to the shop for a missing ingredient though, so not sure who's the bigger loser here.
I go at it Jamie Oliver style, bosh a spoon in the bag of flour, whack it in a pan, smash it up on a chopping board.
The key I find is to rinse and clean stuff as you go along. I can even do a whole roast where the washing up at the end is basically just the roasting dish (already soaking), a couple of plates and maybe a saucepan.
also who has a roast for 2 people? an empty, pathetic life, that
Now whose life is empty and pathetic, eh?
I'm feeling a lot of very specifically directed animosity from you in here :(
roast for two is perfect. Lots of lovely leftover meat for sandwiches or a curry the next day, get the carcass in a pot to make stock. Unless it's an absolutely gigantic chicken, I feel resentful about sharing my roast with more than one other person.
to the meal. roasts to me are about 5 or 6 people, to justify getting a nice big side of meat, every veg someone could want, extending the table and everyone being able to help themselves to extras without going back to the kitchen
also chicken doesnt count
It's an extender!
just limiting yourself to doing nice things when there's other people around
like a human might
they all just eat out of a long trough.
Got these little bastards recently, they're a godsend
Kitchen is full of their shit
£36 for a thermometer is sort of into "take a long hard look at your life" territory tho
I've got a meat thermometer, never used it.
Bloody love kitchen gadgets.
like their utensil carrousel is like £60 or something for a few bits of plastic. Will it push the food around better? I understand paying for design but you can find similar colours utensils for so much less.
That said the most indulgent kitchen thing I bought was a bottle open for £30 - but it looks like a parrot so that's ok.
Is the 'elevate' factor so the utensils don't come into contact with the surfaces when you pop them on the side, simple but geniusly effective way of keeping the surfaces gunk free.
But they are pretty good.
do they keep food fresh when you screw them into pokeballs?
Perfect fridge size as well, there's some leftover spag bol in one in the fridge as we speak
going on my christmas list now
you all think you're being the most chef but i'm pretty sure a lot of chefs prep things at the start of the day/shift/night before and then just know where everything is
Real chefs are forced to man one particular station of the kitchen and perform the same repetitive actions for hours on end.
pretty sure you're talking about a real cook
not sure I've understood a word of it, mind
a chef oversees everything and everyone and can jump in at any time
cooks have sections they have to 'man'
(have you seen the latest Aus MS oh my god EL SCANDALO)
and posted in the appropriate thread. I am also going to post in it again after seeing one of your posts further up thread.
one's a line cook and the other's a junior line cook
"professional cook". suck on that
Probably something mildly autistic about it (not that I'm seeking to belittle blah blah blah) but I just find it a really satisfying process in the same was as I find symmetrical things satisfying to look at and that
i have taken to bowling stuff up before cooking fairly recently, like everyone says it makes a lot of stuff easier and it's no bother if you wash the bowls as you empty them. just seems to be a balance somewhere between burning your garlic cos you're too busy chopping the onions and spending an hour grinding stuff before turning the gas on
one day sitting around waiting for onions to caramelize for an hour realising I could have prepped literally every other bloody thing at the same time... another, screaming obscenities at the back of the cupborad looking for the spice I forgot while the rest of them turn to ash in the hot pan.
How's your spice storage game y'all?
I've got these magnetic pots that go on the fridge as seen in the distance of this picture (number of pots now doubled):
I would heartily recommend them for ease of access whilst prepping.
I've recently put them all in one of these and whacked it in one of the cupboards:
But it's still not ideal, overflowing and that
i employ the zxcvbnm method
(and matching kettle). So nice.
i just felt left out :(
are you a tidy cook. I bet you're a big mess. poor mrs brusma
making a roux and adding it to stews to thicken them up. feels well cheffy (find that thread)
involved cooking the fish in a medium-small saucepan and constantly spooning sauce over it. CHEFFY AS FUCK
Chopping them is fine: slice slice slice, chop chop chop to make a criss-cross nice and neat (ish) dice. The main issue is peeling the fuckers and keeping the chopping board neat. I spend ages trying to nip off little flakes of peel, I have the hairy bits from the end floating around the place, then when it is all chopped a load seems to end up on the worktop or the floor. So the only real prep I tend to do is sort the onions out then everything else can go from there.
this helps a bit
makes it much easier to dice
then cut side down amputate the hairy bit and the nibbly bit, then pull the skin off
try leaving the hairy bum end on, it holds it all together
I nip the head off, slice in half through the hairy bum. Sometimes peeling from then on is fine, other times it is held on very tight. I even sacrifice a whole layer if it is particularly stubborn. The chopping, either in slices or diced with horizontal cuts is fine. It is the little flecks that drop on the floor or stick everywhere I have problems with.