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I consider myself a competent cook, though an untrained one that's learned through trial and error (and a lot of error at that!). But when I see professional co
by korethr 10y ago
I consider myself a competent cook, though an untrained one that's learned through trial and error (and a lot of error at that!). But when I see professional cooks doing things like this, it's humbling. And it seems like it frequently comes down to technique. The professional chef's technique turns out to be far more efficient than whatever naive brute-force technique I devised on my own. And often it's a "Why didn't I think of that?" kind of obvious-in-hindsight thing, too.
I still have a _lot_ to learn about cooking.
- kasey_junk 10y agoA couple of basic technique cooking classes I've taken were far and away the most bang for your buck learning experiences I've had. A simple knife skills course for instance taught me some techniques in a couple of minutes that I hadn't figured out on my own in years that dramatically improved my efficiency.
- draw_down 10y agoYes, I am the same way. I would like to think I'm reasonably good, but I still have to watch a video when I truss or carve a bird. It's partly because I don't do it that often, though. Pepin is a master.