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.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Tue, 26 Jan 2016 19:31:14 -0500, 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.

Love to know what you learned about the humidity control - always
meant to read the instruction manual, but never did

On 1/26/2016 7:51 PM, wrote:

> Love to know what you learned about the humidity control - always
> meant to read the instruction manual, but never did

It wasn't from the manual. I read about produce that likes to be stored
in high humidity and then about storage for other produce that I usually
keep and how much humidity they like. For the green leafy stuff they
like it humid. So I've turned the control almost to the high end of
humidity. The other drawer has produce that I'm not sure about yet. But
I know the fresh herbs, broccoli that I like to keep on hand, a few
others like high humidity for storage and keep longer.

For produce that I don't yet have a clear picture on how to store longer
than usual, I'm still researching.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

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

On Tue, 26 Jan 2016 20:09:57 -0500, Cheryl >
wrote:

>On 1/26/2016 7:51 PM, wrote:
>
>> Love to know what you learned about the humidity control - always
>> meant to read the instruction manual, but never did
>
>It wasn't from the manual. I read about produce that likes to be stored
>in high humidity and then about storage for other produce that I usually
>keep and how much humidity they like. For the green leafy stuff they
>like it humid. So I've turned the control almost to the high end of
>humidity. The other drawer has produce that I'm not sure about yet. But
>I know the fresh herbs, broccoli that I like to keep on hand, a few
>others like high humidity for storage and keep longer.
>
>For produce that I don't yet have a clear picture on how to store longer
>than usual, I'm still researching.

Sounds interesting, I shall keep one with the humidity up and the
other in a lower range. Things like carrots and parsnips seemed to do
well with it set at the mid-range (because I wasn't sure what I should
set it at)

On Tue, 26 Jan 2016 20:09:57 -0500, Cheryl >
wrote:

>On 1/26/2016 7:51 PM, wrote:
>
>> Love to know what you learned about the humidity control - always
>> meant to read the instruction manual, but never did
>
>It wasn't from the manual. I read about produce that likes to be stored
>in high humidity and then about storage for other produce that I usually
>keep and how much humidity they like. For the green leafy stuff they
>like it humid. So I've turned the control almost to the high end of
>humidity. The other drawer has produce that I'm not sure about yet. But
>I know the fresh herbs, broccoli that I like to keep on hand, a few
>others like high humidity for storage and keep longer.
>
>For produce that I don't yet have a clear picture on how to store longer
>than usual, I'm still researching.

you spurred me to check my produce drawer Cherl...my old GE Side by
Side fridge has no adjustments

William

On Tuesday, January 26, 2016 at 9:17:21 PM UTC-5, graham wrote:

> 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

So true. Unfortunately there's no replacement for experience.

http://www.richardfisher.com

On 1/27/2016 11:21 AM, Helpful person wrote:

> On Tuesday, January 26, 2016 at 9:17:21 PM UTC-5, graham wrote:
>
>> 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
>
> So true. Unfortunately there's no replacement for experience.
>

True! That's why I like recipes that make you use your senses rather
than time. Graham's comment made me laugh because on Christmas morning I
made baked French toast and the recipe said to bake for 25 minutes so I
was basing my timing on that. I don't know if I used a different kind of
bread, too many liquids or what, but it took about an hour and a half to
bake, and one of them was still underdone. So, I was late for our
Christmas brunch.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"Cheryl" > wrote in message
b.com...
> On 1/27/2016 11:21 AM, Helpful person wrote:
>
>> On Tuesday, January 26, 2016 at 9:17:21 PM UTC-5, graham wrote:
>>
>>> 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
>>
>> So true. Unfortunately there's no replacement for experience.
>>
>
> True! That's why I like recipes that make you use your senses rather than
> time. Graham's comment made me laugh because on Christmas morning I made
> baked French toast and the recipe said to bake for 25 minutes so I was
> basing my timing on that. I don't know if I used a different kind of
> bread, too many liquids or what, but it took about an hour and a half to
> bake, and one of them was still underdone. So, I was late for our
> Christmas brunch.

best to experiment ahead of time.

On 1/27/2016 6:41 PM, taxed and spent wrote:

> best to experiment ahead of time.

I learned my lesson on that one and have been experimenting with dishes
for the upcoming Superbowl. I don't plan on hosting, but I'll bring some
dishes to share.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl