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That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.
Sally Schneider
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So many people think they need to have serious equipment. In the magazines and the media, they see all this stylish stuff, especially on TV, and they think, That's what I need to make it work. You don't. I'm attempting a little bit of liberation here.
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Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.
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Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out.
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I'm a serious eater and a seriously hungry person, so I set out on that path to figure it out for myself, and of course it really resonated with other people.
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I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.
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I also think it's very important to consider how the food will feel to the person eating it.
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Generally a chef's book is like a calling card or a portfolio to display their personal work.
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But all that being said about modulation, if you're serving people delicious food, they won't complain.
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