And you're 8th Degree when you know to
pull something slightly before it's perfectly cooked
#CarryOverCookingFu
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Yuuuuup. That little itch in your stomach saying “better take it out now”
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Yes. But, are you watching Kawhi?
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And realizing that ALL seasoning is “to taste”. Cooking is not baking.
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The best way I’ve ever seen it put is “Cooking is art. Baking is science.”
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I think the light went on for me when I finally realized there was no “rule”. My pan on my stove is different than yours. My grill is different than yours etc. That and a good meat thermometer. Rules are for baking not cooking.
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Exactly. Cooking is making do with the environment you have. Baking is making the environment you need.
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You should check out using a sous vide water circulator to cook meat in. I’ve been using it for the last few years and everything comes out perfect even if you leave it in too long. Check out the Anova, it’s the best on the market and not expensive.
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Yes! Best way to learn is to do
Merci. Twitter en tiendra compte pour améliorer votre fil. SupprimerSupprimer
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Le chargement semble prendre du temps.
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