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That old chef told me to toast my spices before using them. I laughed at him at first.
I was working prep at a diner in Austin and this 60 year old line cook kept insisting I toast my cumin and coriander in a dry pan before adding them to the chili. I thought he was just being extra. One day I tried it out of boredom and the smell alone was insane. The chili came out way richer and deeper. Has anyone else had a stubborn old timer give you advice that actually worked?
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jason_fisher414d agoTop Commenter
My buddy Mike laughed at an old Italian baker who told him to let pizza dough rest overnight and now he swears by it.
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