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Appreciation post: I just realized I've been overcooking my scrambled eggs for my entire life after watching a chef in Paris do it in 90 seconds flat.
Honestly, seeing them pull the pan off the heat while the eggs still looked wet and letting the residual heat finish the job was a total game changer, so has anyone else had a basic cooking technique completely flipped like that?
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paul2516mo ago
Same thing happened to me with pasta.
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brooke5206mo ago
Watching my friend make a roux without freaking out changed everything for me... she just kept stirring this blonde paste in the pot while we talked, and it never burned. Made me realize I'd always cranked the heat up way too high out of panic.
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