The "pasta al dente or not" conversation got me thinking in a broader sense about "rules" in the kitchen.
What I mean by that are generally-accepted conventions like the temps that wines are served at, or how cheese should be allowed to come to room temperature before serving.
I'll start...apart from something like cheese on a pizza or a baked Brie, I do like my cheese to have a bit of chill on it, so instead of letting it sit out for an hour or two, I prefer it at about 30 minutes out of the fridge.
What about you? Do you like your Cabernet chilled? Do you prefer your beefsteak well done? Let's hear about what rules you follow and where you're a rebel.
What I mean by that are generally-accepted conventions like the temps that wines are served at, or how cheese should be allowed to come to room temperature before serving.
I'll start...apart from something like cheese on a pizza or a baked Brie, I do like my cheese to have a bit of chill on it, so instead of letting it sit out for an hour or two, I prefer it at about 30 minutes out of the fridge.
What about you? Do you like your Cabernet chilled? Do you prefer your beefsteak well done? Let's hear about what rules you follow and where you're a rebel.