kale, cilantro, parsley, chard, etc also last forever in a plastic ziploc with a damp paper towel.
This is maybe the third trick in this thread that's legal? I recall the only one that wasn't was the guy who went to Manhattan and got an oil change everyday for $20 and got to park there all day saving like $50/day.
washer dryer cooler freezer is my preferred french laundry routine
polar fleece only 30 second defrost time
and boxer briefs feel electric under where you need it
When making any kind of anglaise or anglaise based thing (pastry cream, creme brulee, etc) tempering the egg yolks by putting them in a bowl and pouring hot milk over them, then pouring it back into the pot, is a complete waste of time. Yes I know it's how every famous pastry chef does it. It's still completey useless. I've made hundreds if not thousands of batches of anglaise in my life and the only thing tempering the yolks does is take more time and effort and get a bowl dirty.
Long ago, before chefs knew anything about science, some old French guy thought that pouring hot milk into a bowl of egg yolks would make the yolks cook more slowly and gently. Then this little nugget of conventional wisdom has been passed down through the generations. Most people don't even know it's useless because they've never done it any other way.
It's totally illogical. If anything, the yolks cook more slowly when you start with them in the pot mixed into cold milk and sugar. Thinking that tempering yolks is going to cook them more gently and make them less likely to curdle is about as dumb as thinking that searing a steak will create a physical moisture barrier and seal in the juices.
