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I like my veggies in curry to be cut in uneven sizes because of this reason. Some pieces are still a little hard and crunchy, some are soft, gravy like.
by blackoil 6y ago
I like my veggies in curry to be cut in uneven sizes because of this reason. Some pieces are still a little hard and crunchy, some are soft, gravy like.
- jerf 6y agoI think this is an underexplored idea. I often do it with onions, both putting some in early and putting some in very late. It's a cheap way to get "two" vegetables in your stir fry or chili or something for the effort of one.
- bbarnett 6y agoOne time I was cooking pasta, to mix with some left over, home made meat sauce in the fridge. After I started the pasta, I realised there was no enough sauce. So I added fresh crushed tomatoes, which had only enough time to warm up, and not really cook much with the existing sauce. I discovered that tomato having two flavours in the sauce, lets both flavours complement each other. It seems like there are many possibilities, with more and less cooked things together.
- readflaggedcomm 6y agoIt's common to see an ingredient "divided"* in recipes and used at different times. Though I wonder if there's a name for this specific technique. I do it too with garlic or bell peppers. * https://www.thespruceeats.com/what-does-divided-mean-in-a-recipe-ingredients-list-3057607 https://www.thespruceeats.com/what-does-divided-mean-in-a-re...
- ketzo 6y agoIt's amazing with garlic! I know it's not for everyone, but I actually love the "sharp" taste of fresh, rawer garlic.
- bobsil1 6y agoTraining set / test set
- vanderZwan 6y agoOverfitting is when you optimize all ingredients except for sugar and salt away
- ggus 6y agoI do it with potatoes when roasting them. I cut irregular wedges so all pieces will have a crispy pointy bit and a thicker mushier end.