181–190 of 747 posts
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I did it for a living over a summer. Helper for a Syrian restorant in France. My instruction : - long filament of oignons, all the same size - large amount of olive oil - when it start browning, start moving them. Stop when they are caramélisés. - dump - smoke a cig. - repeat
no drink wine?
My sister in law writes recipes. She has a recipe column in a newspaper and wrote a few high quality recipe books. I saw them in a bookstore. So she's reasonable successful. Her pieces are charming, her recipes inspiring. The thing is. At a birthday party when I was talking to her, she confessed to me that she never actually tries her recipes. When it's time to do a new piece, she sits down at her computer and makes…
> she claims that virtually all recipe books are made like this Most recipe books have pictures, how are those created then?
In the modern age, SEO is partially to blame for inaccurate recipe cook times. At some point Google realized that folks would click on more recipes with shorter times, as people would use that as a metric when cooking. So they would promote quicker recipes. What ended up happening is some recipe developers would try and actually reduce the amount of time their recipe took, and others would just "shorten" prep (or eve…
Yes, let’s just ignore the hour of prep that goes alongside that 10 minutes of cooking.
Recipe writers are still lying about cooking time in 2023. I signed up for a Hello Fresh promo recently to get some new meal ideas, and it's making me feel like the slowest cook on the planet. I reliably exceed their stated prep and cooking times by 100-200%. Tonight's "40 minute" recipe took about 70 minutes, and that was with a family member helping out with some of the prep and cooking. I wonder if they collect an…
[1] https://twitter.com/altonbrown/status/1349000588105756675
[2] https://www.seriouseats.com/old-wives-tales-about-cooking-st...
[3] https://www.thekitchn.com/does-searing-meat-really-seal-in-t...
Recipe writers are still lying about cooking time in 2023. I signed up for a Hello Fresh promo recently to get some new meal ideas, and it's making me feel like the slowest cook on the planet. I reliably exceed their stated prep and cooking times by 100-200%. Tonight's "40 minute" recipe took about 70 minutes, and that was with a family member helping out with some of the prep and cooking. I wonder if they collect an…
My sister in law writes recipes. She has a recipe column in a newspaper and wrote a few high quality recipe books. I saw them in a bookstore. So she's reasonable successful. Her pieces are charming, her recipes inspiring. The thing is. At a birthday party when I was talking to her, she confessed to me that she never actually tries her recipes. When it's time to do a new piece, she sits down at her computer and makes…
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You named no brands for comparison and ignored a specific call out for comparison. Wanting something to be true doesn't make it true and as a novice cook this was the most obvious time I learned it.
Have you ever used a slow cooker? You seemed obsessed with naming brands and call it a specialized tools makes me think you have never used them. It’s just the simplest tool which actually shines best to be used for everyday general cooking. You know when you don’t have the time to do fancy cooking and just need a tasty home made meal with minimal effort. Yeah, you could probably get better caramelized onions if you…
I own a slow cooker, and it was given to me for free from a friend that had to quickly get rid of all of her personal belongings before being deported. The recipes in it are fine, often times actually very good, but theres also nothing about it that can't just be made better in a dutch oven with an extra hour or so on the stove. But the biggest proponents are the exact people I would not want cooking advice from.
My sister in law writes recipes. She has a recipe column in a newspaper and wrote a few high quality recipe books. I saw them in a bookstore. So she's reasonable successful. Her pieces are charming, her recipes inspiring. The thing is. At a birthday party when I was talking to her, she confessed to me that she never actually tries her recipes. When it's time to do a new piece, she sits down at her computer and makes…
Well, that makes two of us, her, and me buying too many recipe books ;)
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The best way to learn the importance of using the right onion is by making french onion soup with red onions. You'll quickly realize that it belongs straight in the trash.
Do you have a recipe to recommend?
I've used a version of this recipe [0] which explicitly says "red or yellow onions". It's also honest on the cooking time. I'd agree with its main warning, that making your own nice stock from bones really improves the flavour. Doesn't have to be beef stock. But I've also used stock cubes in the past.