It’s Friday and I will start with a food thought this week. I’m a fan of every cooking magazine on the planet, as you should know by now. One of the things many of them have is some sort of time estimate on recipes – this long to prep, this long to cook. Those estimates are usually pretty far off. The reality is that I can do mise en place for almost any recipe faster than most folks in my home and even the slowest of us around my house can do it faster than a real beginner. Our skills make those estimates inappropriate and incorrect.
We also have a cook top that puts out more BTU‘s than does our furnace, so we can cook at restaurant temps (I won’t bore you with the tale of the 6 weeks it took me to relearn how to cook this way after cooking on an electric cooktop for years). This means that often the cooking times are often off as well. Fascinating stuff, I know, but what does this have to do with you? Continue reading
Consult Keith 