I also know that she sometimes prioritizes what looks pretty over what actually makes sense from a cooking perspective. (Note: I know that Tieghan is self-trained and does not have any formal culinary training. What I don't understand, however, is why the recipes seem to work for some people, and also seem to work for Tieghan? I know that she has a nicer and more well-equipped kitchen than I do, but I don't really think my issues stem from a lack of top-of-the-line equipment.Īnyway, I'm curious if anyone here who cooks frequently from either the HBH blog or books has had similar experiences or has any other thoughts about the recipes. Another recurring problem I have is with vegetables and meat properly caramelizing and roasting in the oven - my food almost never comes out looking charred and crispy like hers does. Sauces that don't reduce and/or thicken is recurring issue I have with HBH recipes, whether I follow the recipes exactly or if I modify them like I did with the Chicken Adobo. Even though I left out the water in her recipe and added cornstarch, I still ended up with a pan of thin soup-sauce and chicken at the end (still delicious, but not the consistency I wanted). In particular, my sauce never reduced and got nice and sticky (like hers appears to be in the photos). I don't know if I'm an anomaly or part of the majority.įor example, last night I made one of the more recent recipes, for Skillet Chicken Adobo, and my sauce turned out nothing like hers (even after making modifications because I suspected this would happen due to some comments on the post). I'm curious to hear what your experiences have been with HBH recipes, because I've had mixed results and certain issues seem to be recurring for me. I'm sure many of you are familiar with Half Baked Harvest, but if you're not, it's a popular food blog written by Tieghan Gerard (she's also released 2 cookbooks and has a 3rd in the works). Make sure to include a link! Check out the FAQ r/Cooking compiled YouTube Channels Message the moderators and we will look at it. If your submission does not appear in the new tab, it may have been caught by the spam filter. R/charcuterie Related Subreddits Column 1 As a community, we should look out for each other, not put each other down or bog down discussion.ĬOMING SOON Filter out food safety! Subreddit Of The Month Reddit is for sharing, not self-promotion.īe kind and conduct productive discussion. No other advertisement is allowed, even cooking related (e.g., Pampered Chef, Cutco, etc). If you wish to promote blogs or YouTube channels, please do so only in the weekly "YouTube/Content Round-Up!" thread, stickied at the top of the sub. No blog/YouTube channel spamming or advertisements of any kind. Not all jokes are memes! No trolling, either. We love to see your food, but we also want to try it if we wish to. Include plain text recipes for any food that you post, either in the post or in a comment. Content about or written/developed by AI such as ChatGPT will be removed as well. If the topic is questionable, then it most likely isn't OK to post.
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