I'd be interested to hear some stories about how accumulated experience taught people to do particular little things or to take certain measures that only experience and knowledge taught you to do. How aware are you of the little choices you make on the spot, from experience?
Here's why I ask: In teaching my teenage son about cooking (i'm 50), it's brought me back to the memory that, for at least the first year or two, EVERY cooking experience for me was a lesson on what NOT to do next time.
Now today, I brought home frozen coconut-coated shrimps from Walgreens (internationally, read generic, low-rent drug store with all kinds of other things like snacks and batteries and photo shop; not a gourmet spot). The ingredients were all natural, and it was on sale, so I went for it.
Instructions indicated putting the shrimps in a non-stick pan at 450 Fahrenheit for 14 minutes. I thought: "I don't think nonstick pans should be at 450F for that time--that's too close to the danger zone for that material." So I semi-warmed and oiled a cast-iron pan on stovetop and then used that in the oven, with great success. I knew the combination of some heat and oil would approximate whatever those folks wanted from nonstick surfaces.
And in fact, my son asked for that to be his snack for the rest of the Summer. We'll see.
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