The crust browned evenly once we moved the rack lower. Good olive oil is a seasoning, not just a cooking fat. Seasonal vegetables need less help because they already taste of something.
Lessons
Salt early, taste often, and trust your nose before the timer. Rest the meat, rest the dough, and rest the cook. The crust browned evenly once we moved the rack lower.
Seasonal vegetables need less help because they already taste of something. Good olive oil is a seasoning, not just a cooking fat.
Trade-offs
Good olive oil is a seasoning, not just a cooking fat. Toasting spices takes a minute and changes everything. Leftovers improved overnight, as soups and stews always do.
- Weigh ingredients
- Taste before serving
- Buy less, cook more often
- Keep a kitchen notebook
Rest the meat, rest the dough, and rest the cook. Leftovers improved overnight, as soups and stews always do.
Going further
Good olive oil is a seasoning, not just a cooking fat. Toasting spices takes a minute and changes everything. A hot pan and a little patience beat any fancy gadget.
Leftovers improved overnight, as soups and stews always do. The dough was sticky, which turned out to be exactly right.
Fermentation is mostly waiting and occasionally smelling things. A hot pan and a little patience beat any fancy gadget.
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