RecipeMuncher

Chefs train for years to learn all the skills of our trade. Every singe technique, and they are multitudinous, requires endless repetition to master, as with all things, really. Apprentices are given mountains of vegetables to peel and chop and turn and slice, not only because the most menial tasks inevitably fall to the bottom of the hierarchy, but also because when those mountains are finally scaled, one can be assured of a firm grasp of the method. The same is true for all aspects of the che (...)