I'd like to learn to slice better(cutting more efficiently, the benefits of cutting against the grain and with the grain for various meats and vegetables), a bit about the chemistry of cooking(things like why oregano is often added after cooking(I know why now) and other ingredients are often paired vs others) or how various ingredients might affect a marinade - finally, I'd like to learn a bit about heat and how to serve things like meat and fish at their optimum, meaning thoroughly cooked but still juicy and tender.
This isn't for a profession. I'm just a foodie who wants to do it right and has a four to six hours to spare each week.
This isn't for a profession. I'm just a foodie who wants to do it right and has a four to six hours to spare each week.