When it comes to anything you want to caramelize/get crispy/create a Maillard reaction (onions, meat, hashbrowns), don’t stand there moving it around. Fuck off and let it caramelize. A lot of home cooks like to stir stuff, and so you end up with advice like, “you need to squeeze all the water out of your potatoes for crispy hashbrowns.”Put your freshly grated potatoes in the pan with some oil and butter and fuck off for ten minutes. Flip it over and fuck off for another eight minutes. They will be perfect. I surprisingly haven’t seen this in the comments yet, but adding oil to water being used to make pasta is just a waste of oil.
I feel like all of these posts boil down to one fundamental thing – a lack of patience.No patience to learn sharpening – it’s definitely a skill made with practice! No patience to get the right temperature – because caramelized onions take like 20-30mins, and you sure as shit can’t do that on high! Slow down. Practice accuracy. Speed will come. You’ll be cooking for the rest of your life, so slow down a little and things will improve dramatically.No patience to have the right tools for the task – I definitely didn’t have the spare money to buy my sous vide or mixer in one paycheque!
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