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A regular told me my risotto was 'too soupy' last week and it stung
I mean, I'd been adding stock a half cup at a time for years, but I cut it back to a quarter cup increments now. Anyone else get a piece of feedback that made you totally rethink a basic technique?
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janab825d ago
Got a review that said my brownies were "aggressively fudgy" once, which honestly felt like a compliment but they meant it as a bad thing. I was so confused I looked up a bunch of videos and realized I was basically making chocolate paste. Changed the whole butter to cocoa powder ratio and now they're just regular fudgy, not like, in a fight with your fork. It's wild how one offhand comment can make you question everything you've ever done.
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