Came across this gem in my wandering and wondering.
I use the same burner, unless I happen to be in the throes of gourmet cooking and using two burners. (As many as three times a year(!) It’s really more a matter of practicality than habit, I’ve decided. I don’t want to clean more burners than I have to, so I stick with one, branching out when necessity dictates. (Last night the mashed potatoes and broccoli vied for “best burner award.”)
There are other odd favorites around the chef’s quarters. In the spatula department, of which no one speaks either, I head for the same one, sure to deliver a clean sweep every time. And some of the slotted spoons are relegated to the back of the drawer in favor of the smoother, non-chinked -from-the-dishwasher spoons. However, there is no excuse for the serving spoon, bent in half, used in the famous “gravy boat” years in my husband’s family. I don’t understand the story, but we inherited the jewel. It is stored in the drawer which-shall-not-be-named.
Apparently I’ve been doing more cooking over the holidays. These important observations came to the forefront as I noticed my burned hot pads. I still use them in favor of the intact ones.
Who can know the mind of a truly great chef?