I know there are some expert chefs out there and no doubt a variety of skilled amateurs and gourmets.
But this is more from the gourmand perspective. Here is my first helpful contribution:
Put whipping cream in EVERYTHING!:great:
Yup, 35% cream. Put it in soups, stews, gravy. Pour a little on just about anything you are nuking, re-heating, and trying to re-hydrate (I am a guy, week old stuff gets dry!)
Stir vigorously. (But dont whip it!):whip:
(Actually, I did learn this from a master Italian chef. She was just more precise and discriminating)
But this is more from the gourmand perspective. Here is my first helpful contribution:
Put whipping cream in EVERYTHING!:great:
Yup, 35% cream. Put it in soups, stews, gravy. Pour a little on just about anything you are nuking, re-heating, and trying to re-hydrate (I am a guy, week old stuff gets dry!)
Stir vigorously. (But dont whip it!):whip:
(Actually, I did learn this from a master Italian chef. She was just more precise and discriminating)