Yeah as a chef I only learnt how to dice, chiffonade, brunoise, batonnete, julienne and tourne all sorts of food cause it looks cool.
Different shapes and sizes is extremely important, it’s why salt flakes taste different to iodized salt because of surface area or why a thicker slice of ham will taste different to a thinner one.
Also if you cant cut something consistently half of its going to overcook and half of its going to undercook.
tell me you’ve never cooked any actual food without saying you’ve never cooked any actual food
“oh I can make dinner! do you want pb&j, a grilled cheese, or one of those microwave curries from trader joe’s? We could doordash too I guess”
It’s just a funny, honey bunny.
Yeah as a chef I only learnt how to dice, chiffonade, brunoise, batonnete, julienne and tourne all sorts of food cause it looks cool.
Different shapes and sizes is extremely important, it’s why salt flakes taste different to iodized salt because of surface area or why a thicker slice of ham will taste different to a thinner one.
Also if you cant cut something consistently half of its going to overcook and half of its going to undercook.
Tell me you learnt to cook to get laid without saying you learnt to cook to get laid.
“If you play your cards right, I might let you taste my steak au poivre ;)”