Today we tried another recipe from Blue Apron, and we were a smidgen disappointed. This was mainly because of a single ingredient that was so bitter it was nearly unbearable-treviso. Our slice of roast beef was also on the smaller side, and unfortunately, it dried out during the prescribed cooking process. I can say that we are not so disappointed that we are reconsidering our decision to try the Blue Apron service.
We did learn a few new lessons:
- How to caramelize leafy vegetables.
- Sauteing pears in a cooling frying pan doesn't turn them to mush the way an actively hot pan would.
- Balsamic vinegar and sour cream make good bedfellows.
- We will never again use dried thyme over the fresh, fragrant stuff.
- Roasting walnuts does what to them exactly? (We still don't know, but we went along for the ride.)
Husband and I both are pretty stalwart on avoiding future cooking ventures that incorporate treviso. At least, until the memory fades, I'm sure.
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