I was making sauce and remembered her saying to score an X on the bottom and drop them in boiling water for a minute. I did that, but I left them in for maybe two minutes because the skin wasn't peeling back. They basically started to cook and got mushy, ruining the texture for the sauce. I learned you have to have ice water ready to shock them right away, no dawdling. Anyone have a better method for getting tomato skins off without a mess?
My mom says that's what made it special, but my aunt insists it was the Worcestershire sauce. Which one do you think really makes the recipe?
I finally tried her recipe with it, and the texture was perfect, just like hers. She never wrote down that tool, but it made all the difference. Anyone else have a kitchen tool that unlocked an old recipe?
I was making my great-grandmother's apple pie recipe, the one with the lard crust. My aunt took one bite and said it plain. I realized I was working the dough too much, trying to get it perfect. Now I barely mix it until it just holds together, and it's flaky. Has anyone else's family been that blunt about a recipe fix?