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What's the most impactful cooking lesson you've learned recently? (kbin.melroy.org)
submitted 1 day ago by to c/cooking@lemmy.world
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Pati Jinich really opened my eyes to guacamole's full potential. In the states, a lot of food people have an incredibly rigid idea of what is and is not guac. Pati revealed to me that in Mexico there are no rules with guac. Makes the purists here freaking out look super silly. Guacamole is a mole. And like all moles, there are infinite variations, the only necessary thread being the aguacate.

So what about you? Any food/cooking lessons you'd like to share?

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[–] 3 points 5 hours ago

I ADD'd and missed the "fries", and only read "I soak my freezer in water to remove freezer burn!"

Was legitimately confused for a second...

I do the same with frozen shrimp, though.

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