I've been roasting vegetables at temperatures ranging from 375 to 450 F. I'm planning to compare roasting vegetables on parchment vs on a rack.
Later this week, we plan to roast whole young carrots, chopped parsnips, radishes, fingerling potatoes and delicata squash. I'll take notes on roasting times and temperatures.
We naturally think about food most of the time. So when we spend less time sourcing and preparing our food, we just end up spending more time on our couches eating. (And by we, I mean me.) Since I can't stop thinking about food all the time, I've decided to use this fixation to become a better cook.
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