I cooked tuna for the first time . After I recovered from the sticker price at Whole Foods, the fish monger told me how he did it. I followed his instructions and it tasted just like restaurant tuna. Now I won't be afraid to try this again. There
are some dishes that should be cooked in a commercial kitchen. Anything that needs high heat and creates smoke is what comes to mind. I have a hood over the stove, but it isn't vented to anything. The fan makes so much noise that you are sure that something
must be happening. It's not. The smoke follows the trail of the AC, I think, because my living room gets a little hazy and the front of the house smells great. You know what we had for diner for at least a day after we ate it. High heat scares me. I still
turn all of my pot handles in, so no one can accidentally pull it off the stove. That's a carry over from having kids running around the kitchen. I also worry when I am emptying a pot of boiling water. I worry about Noodle being under foot. I worry
so much , that it's a wonder I get any cooking done . Even when the heat is turned low.