Learn your cooking vocabulary very thoroughly! When I started I didn’t know rice pudding was not supposed to be cooked at boiling temperatures. In Germany, the word for boiling is “Kochen” and cooking with slightly lower temperature “köcheln”. So it was really similar. I stirred for 40 minutes nonstop to keep the rice pudding from overflowing. My arm hurt like a motherfcker and in the end, of course, it didn’t even taste good there are many, no no’s, but an important lesson that is rarely discussed is to make sure your chopped ingredients are the same size. A potato wedge that is 1″ thick will cook much faster than one that is 2″ thick.
A few things: 1.NEVER add potatoes to boiling water. start them in cold water it’s the better less gummy way. 2.NEVER buy pre-cut things. It’s too expensive for something you could do. 3.NEVER WASTE FLAVOR. Got shrimp laps make stoke. Cook bacon has a ton of grass save it use it instead of butter. Now that I’ve burned probably 10+ cloves worth of garlic, I learned that chopping your garlic finely as possible. I’m very new to cooking. I used to try to add my garlic to whatever I’m frying as early as possible, thinking it would give me the best garlic flavor.
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