Depends what I’m making. Right tool for the job. Omelette, small pan; Bolognese, huge cast iron pot, etc.
But obviously a lot of times the amount of food that needs to be made is usually the same with the same amount of people eating in my family. So some hob spots will be more worn than others, just like any stove/hob. 👍
i usually just scale the size of what im cooking so that it fits in my favorite pan. if i want to make an omelette, then ill use as many eggs as it takes to fill up the pan.
Peas are best brought to a boil and then briefly simmered or turned right off to sit, in shallow water. A layer 1 pea thick on the bottom of a stock pot is perfectly acceptable, if a bit odd, and not that many peas.
Salt the water though, and after it comes to a boil
i usually just scale the size of what im cooking so that it fits in my favorite pan. if i want to make an omelette, then ill use as many eggs as it takes to fill up the pan.
Depends what I’m making. Right tool for the job. Omelette, small pan; Bolognese, huge cast iron pot, etc.
But obviously a lot of times the amount of food that needs to be made is usually the same with the same amount of people eating in my family. So some hob spots will be more worn than others, just like any stove/hob. 👍
i usually just scale the size of what im cooking so that it fits in my favorite pan. if i want to make an omelette, then ill use as many eggs as it takes to fill up the pan.
Pot of peas? BOIL 2 KG OF PEAS.
precisely
Peas are best brought to a boil and then briefly simmered or turned right off to sit, in shallow water. A layer 1 pea thick on the bottom of a stock pot is perfectly acceptable, if a bit odd, and not that many peas.
Salt the water though, and after it comes to a boil
Yup, just like it says on the bag, chef. 😉
Point being, you don’t need to make 2 kilos of peas just because your favourite pot is huge
The all caps in my comment were supposed to indicate that I was making a joke. 😉
My man