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Can we talk about the moment you realized you were overcomplicating a basic technique?
I was making a bechamel for a gratin in my first head chef job in Austin, and a new dishwasher, who had cooked in a diner for 20 years, just said 'you're stirring it too much, you're making it gluey,' and he was absolutely RIGHT.
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williamm826mo ago
Tbh my grandma taught me the same thing with scrambled eggs.
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williamm826mo ago
That feeling hits hard in the kitchen. For me, it was trying to make the perfect omelet for years, always fiddling with the heat and pan. A friend watched me struggle once and just said, "Stop poking it. Let it sit." Turns out I was breaking the seal and making a mess. Letting it cook undisturbed for a minute made a huge difference. Sometimes you just need to get out of your own way.
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dakota_burns836mo ago
Oh man, that's so true about the omelet. But honestly, a minute might not be long enough for a good seal. I wait until the top looks mostly set, no runny bits, which takes a bit longer. That patience is the real secret to not having it fall apart.
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