I follow recipes carefully when I’m baking something that needs to set up, rise, crispify or otherwise do something that you cannot taste and adjust. I read recipes (usually a couple or three) for other dishes, and then use the ideas. If it has shallots in it, it’s almost BOUND to be that second category.
PS: One of the nice things about being married to Spouse: I love the aliums that were roasted inside the fowl and she really likes the flavor of the meat when it’s cooked that way, but doesn’t care for them as veggies.
I follow recipes carefully when I’m baking something that needs to set up, rise, crispify or otherwise do something that you cannot taste and adjust. I read recipes (usually a couple or three) for other dishes, and then use the ideas. If it has shallots in it, it’s almost BOUND to be that second category.
PS: One of the nice things about being married to Spouse: I love the aliums that were roasted inside the fowl and she really likes the flavor of the meat when it’s cooked that way, but doesn’t care for them as veggies.