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I used to mince garlic with a chef's knife like a showoff, now I just smash it flat
For like 5 years I was that guy taking forever to do perfect little dice on garlic cloves, thinking it mattered. Then I worked a brunch shift at a diner in Portland last spring where we'd go through 5 pounds of garlic in a shift. Chef just smashed them with the side of his knife, rough chopped, and tossed them in the pan. I tried it and honestly nobody could tell the difference once it cooked down. Has anyone else realized they were wasting time on prep details that don't actually change the final dish?
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kelly.dylan6d ago
Honestly, that "nobody could tell the difference once it cooked down" part hit me hard. It's crazy how we get stuck on these little details because we think they're the "right way" or the "pro way" when the end result is practically the same. I've noticed this pattern everywhere, not just cooking. People spend hours picking out the perfect color of paint for a wall that's gonna get covered in furniture anyway. Or they spend a ton of money on a fancy knife sharpener when a basic one does the job. It's like we're all just doing extra steps to feel like we're being thorough, but half the time nobody's even looking that close.
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