I was peeling carrots last Saturday and my coworker Dave at the restaurant just stared at me and goes 'uh you know that thing works better if you pull it toward you right?' I had been pushing it away from my body the entire time since culinary school. My wrists always ached after prepping and I just thought that was normal. Now I feel like I've been driving with the parking brake on for a decade. Has anyone else discovered they were using a basic kitchen tool completely the wrong way?
Been trying to bake sourdough for like 3 months now and every loaf was a brick. Finally realized last week I was cutting the bulk fermentation way too short because I was rushing before my shift at the diner. Turned out I needed to wait like 6 hours instead of 3 for it to double. Has anyone else accidentally been impatient with their dough?