If a recipe charges you with the task of "slicing thinly", remember to double up when you can - just cut the initial ingredient in half and lay the two halves next to each other.
It seems very self-explanatory, I know, but it is more about the mentality than it is the practice. Learning to recognize when you can make things move faster in the kitchen will make cooking a more accessible practice.
If a recipe charges you with the task of "slicing thinly", remember to double up when you can - just cut the initial ingredient in half and lay the two halves next to each other.
It seems very self-explanatory, I know, but it is more about the mentality than it is the practice. Learning to recognize when you can make things move faster in the kitchen will make cooking a more accessible practice.
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