He said it for years and I always thought it was silly, but my leftover slices kept coming out tough. Last night I tried it with a cup of water next to the plate for 45 seconds. The crust was actually soft and the cheese melted perfectly instead of turning to rubber. I guess he knew what he was talking about after all. What other old kitchen tricks actually work like this?
I was cleaning a house in Tacoma last Tuesday and the owner offered me a cup of his pour-over. He used a light roast from Guatemala and a gooseneck kettle, pouring in slow circles. The taste was so bright and fruity, it completely stopped me in my tracks. Has anyone else had a random coffee experience that just hit different?
