On 26/01/2016 5:31 PM, Cheryl wrote:
> I love it when authors or chefs use terms like "stir until fragrant"
> when writing books or recipes. It is very clear just when to move on to
> the next step.
>
> I'm making some broccoli cheddar soup and the recipe starts like this:
>
> "In a medium pot, melt the 3 tablespoons butter over medium-high heat.
> Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft,
> 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for
> 20 seconds. Add the flour and cook, stirring until the mixture is well
> blended and smells fragrant, 2 minutes"
>
> Oh I can't wait for this to finish but it's usually better the next day.
> I usually use dried herbs but I happened to still have some fresh in the
> fridge that has kept surprisingly well once I learned how to use the
> humidity control for the vegetable drawers. Still have some parsley
> after a month, too.
>
Cookery writers have watches from Salvador Dali's estate. Whenever they
say 2-3 minutes, you can easily double or triple that time, even when
they say they have confirmed the recipes on domestic equipment.
Graham