Chefs of Tildes, what’s one simple cooking trick that can vastly improve the flavour of a dish?
Are there any simple techniques that chefs do that the layperson can employ to really improve a dish or their overall cooking?
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How did you learn to cook? Who taught you? What factors were important? Looking back, what do you think could have been better? Or, if you're learning to cook: how is it going? What are you...
How did you learn to cook? Who taught you? What factors were important? Looking back, what do you think could have been better?
Or, if you're learning to cook: how is it going? What are you finding tricky? Is it easy to find teaching resources?
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