The professional chefs certainly make it look easy. Cooking is just tossing stuff into a hot pan, a flick of the wrist and it's done. As that part goes, that's not too far from so, but, how did those ingredients just happen to be cut up and ready? What of that pan flipping action? Easy peasy or did that take practice? Home cooking oughtn't be a competition with restaurant cooking. Not the same sport, even if it has the same toys. No one expects, really, that the weekly game of b-ball at the gym is on the parquet at Boston Garden.
Check the show notes page here, https://www.culinarylibertarian.com/28 for links to recipes mentioned and more.
