@stranger_in_a_strange_land Me too! I use it for everything, and it is really fun to boot. Was a little pricey up front cost wise but I’ve had it for less than a year and already feel like I’ve got my money’s worth.
@partyparty
Yes. Like this. Mashed potatoes, creaming sugar and butter, and making bread dough have never been so easy. I also use the ice cream attachment to make my own ice cream and the meat grinder attachment to make cat food, and one of these days I’m gonna get the pasta attachment and attempt making pasta.
“I was thinking about shortcuts etc that chefs use, which would help me achieve more professional food”
There are lots of shortcuts, but they are specific to ingredients and dishes. For example, Rachael Ray’s tip about throwing garlic cloves in a tupperware container or similar and shaking it to quickly remove the skins without getting the garlic smell all over your hands. Or, the way Giada makes several cuts into an onion, then cuts it the other way to quickly break it down. Making sure to cut everything into similar sizes to facilitate even cooking / baking. Sifting flour to prevent clumping. Cutting a heavy meal by pairing it with something acidic. etc
I guess there are a few general rules, at least in my opinion, and I don’t consider myself an expert. Less sugar and fat, more flavor. Layering flavors. Unpredictable or new flavor and texture combinations. Cook less, season more. Always fresh. Appropriate and edible garnishes. Nice plating presentation.
Example:
The ground espresso on this dish to me is the “something extra” that makes it memorable. I paired this with a light and slightly acidic strawberry risotto and cabernet sauvignon to help cut the heaviness of the duck. Light salad with pomegranate reduction dressing as an appetizer and any light chocolate dessert with espresso for a finish. Yum!