3 ms·
Generally the recipe will tell you to cook the fennel first, though, and will give timings so you can get it right. The problem with prep-on-demand is that if y
by pm215 4y ago
Generally the recipe will tell you to cook the fennel first, though, and will give timings so you can get it right. The problem with prep-on-demand is that if you start cooking the fennel and then are unable to prep the zucchini fast enough to add it at the right time then you're stuffed. If you prep everything in advance then the worst that happens is you stand around with nothing to do for 5 minutes until the time to add the zucchini arrives -- so for an inexperienced cook it's more reliable and less stressful.
- alasdair_ 4y ago> you stand around with nothing to do for 5 minutes This is why wine was invented.
- elcapitan 4y ago> if you start cooking the fennel and then are unable to prep the zucchini fast enough to add it at the right time then you're stuffed Not really, cooking is not baking (where you need to control the process tightly), you always have much more leeway (except for marginal conditions like things burning). Especially with harder vegetables, which have a long range from hard over al dente to soft but still nice. Unless you have to fulfill some Michelin style quality control, you won't have that problem.