Help! What do I do?Turns out you can make nachos extremely complicated if you do everything by yourself. I walked in only knowing fancy cooking terms like julienne and sauté, and now I can do them. Here are all of the sources I used: How to julienne bell peppers How to cut an onion How to cut a jalapeño Nacho cheese dip recipe How to sauté onions A Long Process for Some Nachos Nachos don't seem like something that would take a long time to make. That's what I thought. I spent an hour on preparation for everything I was cooking. That includes chicken, cheese, and the vegetables. It may seem like a lot of time, but this is actually amateur hour and I like having ten fingers and zero hospital visits. If you know what you're doing then you could shave that hour down to about thirty minutes. The time could also decrease if you don't have a curious cat steal one of your tomatoes and play with it. After all of the preparation, I actually had to cook everything. I already know everything about grilling, so I'll admit that I had my dad help me out by cooking the chicken. He is the one that taught me everything I know about grilling and didn't want me to burn anything. I definitely would have burnt the chicken if I had to do that by myself because I had to watch my bell peppers and onions to prevent them from burning and watch my roux, add milk after the flour cooks, then watch my béchamel sauce. It was still quite a bit to balance just with those two. Making cheese dip is difficult, and having to closely watch two things was great practice for multitasking in the kitchen. The Reviews10/10 9/10 9/10 The reviewers all agreed that the cheese dip was delicious. A couple reviewers thought the texture was slightly off, but didn't affect the overall enjoyment of the nachos. All three reviewers were glad that there was leftover cheese dip for the next day. The vegetables were a good size for nachos and worked well for different textures in the nachos. They made everything taste more fresh as well. Mistakes Were Definitely Made The nachos were delicious, but I made a huge mistake that will affect me for what feels like an eternity. I didn't have any gloves to wear while cutting the jalapeños, and unfortunately I will have a burning sensation on my fingertips for 24 hours. I have tried soaking my fingers in milk, and despite being funny, the experience wasn't all that great. I'm sure you can imagine the pain I went through to put in my contact lenses the morning after making these nachos. Hopefully my fingers will recover in time to make the next recipe on the list! This here is the little rascal that stole one of my tomatoes. I love him to death, but tomatoes aren't toys, Scout!
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AuthorHi, I'm Laurin Hoke. I've always liked the idea of cooking, and now I have a chance to practice! I hope you'll follow my cooking (or burning) journey! |