Very surprised to see a plastic fork is used, not only in a cooking school but in a hot syrupy-liquid that burns at a much higher temp than just water.
Cheers chef. Idea, what about using the carrot tops, it's green foliage, finely chopped, as an alternative to dill? 😁 I've grown some carrots and Googled if the carrot greens are edible, (they are) they taste mildly pungent, like a cousin to parsley... Anyhow, cheers again! 🙏
I'd have to start cutting my carrots before breakfast so I'd be done by dinner time... I guess I'm just a clod cooking for myself than a chef...thanks for the video
I just cook for myself, too. After several years I've finally gotten to the point where I can cut certain things with that rapid-fire chopping motion like in the movies and stuff. But carrots are _not_ one of those things. I always go nice and slow. Many of us normies have the privilege of time, and it would be offensive for us to not truly enjoy it.
