Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Why do all recipes seriously underestimate the time it takes to sautee onions??

THANK YOU!

Or instruct you to sautee the garlic with the onions for the same amount of time. That ends up burning the garlic.

I sauté them together nearly every day. You are cooking on too high of heat, or do not have enough oil/butter. My garlic is never burnt.

says the person who is softening their onions and not caramelizing. If you were really doing that your food is terribly bitter.

Cottage cheese is delicious when added to eggs to make quiche.
Adds a creamy texture and more protein.

Cottage cheese is fine as it is - cottage cheese. It is not a miracle cure all ingredient that should be added to anything.

"High protein" is the new keto, low-fat, Blue Zone-diet, you-name-it fad of the moment. When people have been doing this for awhile, medical studies will find issues it, and a new 'diet' will become all the rage. Protein is important but so are vegetables - and carbs. People just love a bandwagon to jump on, though.

20 minute recipes that don’t include the time for chopping or precooking.
Ingredient list:
1 cup chopped onions
1/4 cup chopped peppers
3 tablespoons toasted walnuts
…. Etc,
The above alone
Adds another 15 minutes

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Why do all recipes seriously underestimate the time it takes to sautee onions??

THANK YOU!

Or instruct you to sautee the garlic with the onions for the same amount of time. That ends up burning the garlic.

I sauté them together nearly every day. You are cooking on too high of heat, or do not have enough oil/butter. My garlic is never burnt.

But I bet your onions aren't caramelized either.

Sautéing and caramelizing aren't the same.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Why do all recipes seriously underestimate the time it takes to sautee onions??

THANK YOU!

Or instruct you to sautee the garlic with the onions for the same amount of time. That ends up burning the garlic.

I sauté them together nearly every day. You are cooking on too high of heat, or do not have enough oil/butter. My garlic is never burnt.

But I bet your onions aren't caramelized either.

Anonymous wrote:

Anonymous wrote:Why do all recipes seriously underestimate the time it takes to sautee onions??

THANK YOU!

Or instruct you to sautee the garlic with the onions for the same amount of time. That ends up burning the garlic.

+2, its like the laws of physics don't exist in test kitchens!

Anonymous wrote:

Anonymous wrote:I use uncooked lasagna noodles and they do cook themselves. PP either 1) isn't using enough liquid (sauce), 2) cooking uncovered, or 3) not cooking long enough.

I can't stand when people blame the recipe when they do not cook correctly.

Yeah, precooking lasagne noodles is such a waste of time and effort. Just add a half-cup of water to the sauce, and lay the noodles in uncooked. Just regular lasagne... not the "oven ready" or "no boil" kind. I think it actually makes a lasagne better for the noodles to cook in the sauce; it's more flavorful that way.

I really like the precooked ones for that matter. I don’t know why a lot of cookbook authors say they don’t like them. They are thinner with a better texture than the boiled ones.

Anonymous wrote:I use uncooked lasagna noodles and they do cook themselves. PP either 1) isn't using enough liquid (sauce), 2) cooking uncovered, or 3) not cooking long enough.

I can't stand when people blame the recipe when they do not cook correctly.

Yeah, precooking lasagne noodles is such a waste of time and effort. Just add a half-cup of water to the sauce, and lay the noodles in uncooked. Just regular lasagne... not the "oven ready" or "no boil" kind. I think it actually makes a lasagne better for the noodles to cook in the sauce; it's more flavorful that way.

Anonymous wrote:Why do all recipes seriously underestimate the time it takes to sautee onions??

Or mushrooms! It takes at least ten minutes to cook the moisture out of mushrooms so that they start to brown.

Anonymous wrote:

Anonymous wrote:Why do all recipes seriously underestimate the time it takes to sautee onions??

THANK YOU!

Or instruct you to sautee the garlic with the onions for the same amount of time. That ends up burning the garlic.

I sauté them together nearly every day. You are cooking on too high of heat, or do not have enough oil/butter. My garlic is never burnt.

Anonymous wrote:Double rise baking. Total waste of time! Single rise in the sheet/pan is perfect.

lol I was about to say any bread recipe that tells you one rise is enough. I fell for that a couple of times and felt really dumb as I gnawed on my dense chewy bread. Gotta be two.

I use uncooked lasagna noodles and they do cook themselves. PP either 1) isn't using enough liquid (sauce), 2) cooking uncovered, or 3) not cooking long enough.

I can't stand when people blame the recipe when they do not cook correctly.

Anonymous wrote:

Anonymous wrote:Once a year i fall for one of those recipes where the dry pasta or rice is supposed to magically cook itself. Nope! Never works.

How does pasta cook itself??

I do dump dry pasta in the instant pot with water and sauce and turn it on and it turns out perfect, but that's not it cooking by itself.

+1. I do risottos in the instant pot all the time, where you just dump dry rice in with the appropriate amount of liquid and walk away, but it's not cooking itself. Cooking risotto in the pressure cooker is one of the best ways to make risotto.

https://www.seriouseats.com/pressure-cooker-mushroom-risotto-recipe

Anonymous wrote:Once a year i fall for one of those recipes where the dry pasta or rice is supposed to magically cook itself. Nope! Never works.

How does pasta cook itself??

I do dump dry pasta in the instant pot with water and sauce and turn it on and it turns out perfect, but that's not it cooking by itself.