Even I didn't need cooking classes to figure that out.
But, in my continued quest to live creatively in 2016, I'm finding that reminders definitely have a place among new-to-me concepts, and that humor helps with pretty much everything.
A few recent takeaways from the Basics of Culinary -
* There are Five Mother Sauces from which hundreds of other sauces are made. (Now, for some odd reason, what I hear in my head is this - The Mother of All Sauces - spoken in a loud, booming announcer-like voice. I swear this happens without me having wine.)
* Toasting whole spices then grinding them yourself gives a whole different depth to the flavor. I know, it sounds like a hassle, but I was surprised by how easy it was. Whole spices are just as cheap to buy, and the packets are smaller so they won't go to waste. (Raise your hand if you have spices sitting in your cabinet that might be older than you?) We made part of a marinade/rub for Marinated-Grilled Skirt Steak by toasting cumin, coriander, black pepper and cinnamon then grinding it in one of those little coffee grinders. The smell was heavenly!
* You don't need a fancy squeezing thingy to juice lemons and limes. A contraption like that can be considered a "uni-tasker." Instead, put the cut lemon or lime up at the tightest part of a set of tongs and squeeze. This turns the tongs into a "multi-tasker." (I love tips like this because even though I am fortunate to have a nice kitchen with lots of storage, I have a thing about clutter and items used once every three years. This is why I don't own good china and silver.)
* The juice from those lemons and limes? Went into my new favorite, go-to sauce - chimichurri! (I'm still working on a way to have it for breakfast....)
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