On onion cutting An Article by Ana Rodrigues ohhelloana.blog In the television show Masterchef there was an episode where the judges did a test on what they call “basic skills”. One of the judges often says that in order to be a “true chef”, you must know how to quickly and finely cut onions. ...This was really bothering me and I am stubborn so I wanted to win this fake argument really badly so I looked up why the way one cuts onions is important: as it turns out, the shape and even the surface area affect the end flavour. I thought the whole “chop chop chop” was about performance in the kitchen. Cut quickly to serve quickly! I was wrong. craftfoodwwwskill
The superficial aspects of what someone else is doing What keeps me busy in my classes is trying to help my students learn how to think. They say, "Rob holds his hands like this...," and they don't know that the reason I hold my hands like this is not to make myself look that way. The end result is not to hold the gun that way; holding the gun that way is the end result of doing something else. …The more general issue is that a person who doesn't understand the thing they're trying to copy will end up copying unimportant superficial aspects of what somebody else is doing and miss the fundamentals that drive the superficial aspects. This even happens when there are very detailed instructions. Although watching what other people do can accelerate learning, especially for beginners who have no idea what to do, there isn't a shortcut to understanding something deeply enough to facilitate doing it well that can be summed up in simple rules, like "omit needless words". Dan Luu, Some thoughts on writing The Elements of Style style