Years ago I asked a sweet lady in her eighties to show me how she cooked the best fried chicken you can imagine. In the process she gave me probably the best cooking advice I ever got -- LISTEN. She would say "Now, honey, you don't want that pan yellin' at you, and you don't want it whispering either. You get it so it just chatters at you."
I am wondering whether anyone ever was taught this by a good cook, in a class or just among friends or family. I have never heard it except once I think I heard someone on Iron Chef tell one of their assistants that something didn't SOUND right.
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