About cooking something new

[kellan_the_tabby]

1) Read the recipe. No, again. Again. Make sure you have the entire clue, not just half of it.

2) Check to see if you have the ingredients. Not just 'parsley', but 'fresh parsley'.

3) If it calls for 'chicken cutlets' but talks about said cutlets, read what it says, too. If they're supposed to be an eve quarter-inch thick? The ones from the grocery store might just not cut it.

4) Prep the ingredients first. A good chef might have the brain cells to remember to make chicken broth while dealing with chicken cutlets that are too thick, but that doesn't mean I will. Also? Juicing lemons causes lemon juice. Everywhere.

5) It says 'softened butter' for a reason. Reread #4. Twice.

6) When it works out anyway? Have a glass of wine, and enjoy.

Comments

What did you make?

[maziemaus.livejournal.com]

With parsley, chicken, and lemon juice?

[goldsquare.livejournal.com]

There are ways to juice a lemon so that the juice doesn't spray. :-)

(The "cells" of the lemon are bags full of juice. If you squeeze them hard enough to burst them, juice goes everywhere. Cut the lemon in half so that you have two domes, with a tip on each dome. Use a small paring knife, cut a circle like an archery target once around the lemon. Now, instead of just squeezing over a bowl or measuring cup, curl your forefinger like it was a fist, and use that to ream out the lemon. Only when it is mostly done, do you just squeeze. Or, purchase a lemon reamer...)