but I've noticed that triskellian does the former Not quite - which order I do it depends on the ingredients I'm using. If it's big, strong flavours that won't disintegrate on cooking, I add them at the beginning (mushrooms, thyme, bacon). If they're delicate wussy flavours that disappear as soon as you look at them, or that can't stand the length of cooking time, I add 'em at the end ('sparagus, prawns). And actually, even in the former case, I usually keep some back to add at the end for a bit of textural variety. Thanks for the compliment, though :-)
drain the excess water This, btw, is an abomination. Water? Excess? Stock, wine, lemon juice, etc, but no excess left at the end, cos you've been adding it bit by bit, so all the flavour the liquid absorbs stays in the dish.
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timeasmymeasure
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Date: 2007-05-18 11:26 am (UTC)Not quite - which order I do it depends on the ingredients I'm using. If it's big, strong flavours that won't disintegrate on cooking, I add them at the beginning (mushrooms, thyme, bacon). If they're delicate wussy flavours that disappear as soon as you look at them, or that can't stand the length of cooking time, I add 'em at the end ('sparagus, prawns). And actually, even in the former case, I usually keep some back to add at the end for a bit of textural variety. Thanks for the compliment, though :-)
drain the excess water
This, btw, is an abomination. Water? Excess? Stock, wine, lemon juice, etc, but no excess left at the end, cos you've been adding it bit by bit, so all the flavour the liquid absorbs stays in the dish.