'If you cook it right, it's the most delightful flavor. If not, it's a mushy and joyless mess.'
"My mother is a wonderful woman, but cooking just isn’t her thing. Growing up, she’d just dump pasta into a bowl and pour the sauce on top. When I started working in restaurants I learned that pasta should be cooked to just underdone, then added to a pan with some starchy pasta water, the sauce, and maybe a knob of butter to finish cooking. You wouldn’t think it makes a huge difference, but it absolutely does. And it only takes a couple of extra minutes too.""Scrambled eggs.
You're not supposed to flatten the patty while it's cooking. Now, every time I see someone mashing a burger into the grill with the back of their spatula I die a little bit inside.""Mushrooms. I always cooked them in oil until I saw a video. Then I realized they should be cooked in a dry pan over medium high heat. Cook the mushrooms until they sweat their moisture and stir, stir, stir. Cooking them this way seriously intensifies the flavors so the umami is off the charts.
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