@Steve-Miller said in What’s cookin’ good lookin?:
In an effort to eliminate doom scrolling, which was harshing my mellow, I’ve been watching YouTube cooking shows and listening to cooking podcasts.
The internet will just have to get along without me.
I’ve learned a lot, and I’ve especially learned that even classically trained chefs do things differently from one another. So I ask you:
Apron or no? Towel hanging from apron?
Bench scraper? Or scrape cutting board with knife? Blade up or blade down?
Garlic in with the aromatics or just for the last minute for fear of burning?
Jarlic? Frozen garlic?
Countertop trash bowl when chopping?
Mis en place?
Clean as you go or all at once?
Where do you stand?
No apron. Scrape board with knife blade up. Garlic early and often. Jarlic I confess unless it’s to be consumed fresh (not cooked). Mis - yes.
Re cleaning it depends on the recipe. Some recipes give you time, some don’t. If I can I do.
