Dough hooks can be run through an industrial dishwasher and people's kneading extremities cannot so I know which team I'm on in these troubled public health times.
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My friend whose parents owned a bakery laughed at my snobbiness, "Oh, we always use a mix, we just doctor it up like this." and added some extra ingredients to a box of cake mix. Everybody uses mix.
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I've always seen the point of a fancy bakery as the *presentation*. Sure, I can bake a tier cake, but I can't decorate it well. If I want something that looks really nice or has a really complicated assembly process, I'll go to a bakery.
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I don't really know how Twitter ended up on this topic, but why aren't home cooks just using garlic presses? There like $5, minimal effort, and you don't end up with a jar of minced garlic in your fridge that'll take you 1+ years to use up.
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We use lots of garlic around these parts. No jar of garlic lasts a year.
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Gordon Ramsay went through this a few years back when they "caught" him having certain things prepped offsite at one of his restaurants. His response was something on the order of "this is normal and has happened in every kitchen I've worked in".
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Was surprised to learn that the desserts served in most “fancy” restaurants arrive frozen from a central baking facility
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