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Good recipes, episode two: A good recipe uses good cooking practices

What kind of good cooking practices, you ask?

  •  Not over-crowding your pan so that your meat can brown, rather than steam.
  • Browning meat before you put it in the slow-cooker.
  • Being careful to not work your biscuits much (they’ll get tough).
  • Splashing a little bit of an acidic ingredient in at the end of cooking to brighten the flavors.
  • Cooking your onions longer than your garlic (onions brown, garlic burns).
  • Blooming your spices.
  • Deglazing the pan after you’ve browned something in it
  • Reducing liquids
  • Letting yeast dough rest after dividing and before stretching it.
  • Adding the slower-cooking vegetables to the soup first, and the faster-cooking ones at the last minute.

You get the idea.  Good recipe writers know what they’re doing, and it shows.  What are some of the good cooking practices you look for in recipes?

What’s all this about?  That.

But you should know this.

Part One


About secondinaseriesofsix

My job and my family keep me inspired and laughing by turns. Here's a taste.

5 responses »

  1. Pingback: Good recipes, episode three: A good recipe doesn’t rely on gimmicks | For What It's Worth

  2. Pingback: Good recipes, episode four: A good recipe doesn’t start with a mix | For What It's Worth

  3. Pingback: Good recipes, episode five: a good recipe has positive comments | For What It's Worth

  4. Pingback: Good recipes, episode six: a good recipe is written by a home cook | For What It's Worth

  5. Pingback: Good recipes, episode seven: A diet-friendly version of a good recipe is rarely a good recipe | For What It's Worth

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