SC - The siege cook challenge.
Mark Schuldenfrei
schuldy at abel.MATH.HARVARD.EDU
Tue Aug 5 06:19:51 PDT 1997
>Here are a few quick comments on the recipe you redacted. Firstly,
>why boil the onion? You would loose all of the wonderful flavour
>that sauteed onions and garlic add to beans.
Well, the recipe did say ysode, which I thought meant to boil - and if
you're like me, and can't stand a strong onion flavor, this is a good
thing. (not thouroughly cooked onions also upset my stomach)
Secondly, many sweet
>spices do not hold up well to heat as you described cooking them,
>they will loose some of their sweet character and possibly become
>bitter. Also you run the risk of creating carmelized sugar spicey
>stuff. Why not just sautee the onions and garlic, add to the beans
>(no need to blot beans) and sprinkle with the poudre douce. Hint:
>try taking the recipe at absolute face value. Don't read too hard
>between the lines. Simplicity is best.
>
>Hope this is helpful--- Aemilia
>
Sure - I had no idea how long to cook the last part, or what order to put
the stuff in, so I just guessed. I'm glad to be finding this stuff out
now, before I try to cook it! One question, if you don't blot the beans,
what does that "Take and wryng out 6e water clene" mean then?
Thanks!
Raffaella
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