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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

The pasta I made last night could not rightly be called carbonara because it had cream and because I browned the bacon and onions together for so long, that when I added the cream to the pan the sauce turned brown and looked more like stroganoff.

Every time I make this I tell myself I shouldn’t brown the bacon and onions at the same time because I can’t control the rate they cook at but then every time I just go ahead and put them in the same pan anyway to save myself the trouble of washing two pans. I can’t seem to break the habit. But since I got a rare complaint (read helpful suggestion) from my husband that next time I should brown the onions less (so they’d be less sweet) maybe I’ll finally change my ways.

I never really considered that the longer you sauté onions, the sweeter they get. I just always thought of browner as better. But sweet is not the right flavor for every dish. Once again, my cooking life seems to parallel my writing life. My husband gave me a neat little lesson in constructive criticism. Because he explained the relationship between cooking time and flavor I can use the information to improve my cooking instead of taking it personally. Cause that would just be silly.

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