Time to Stir the Pot
Sometimes it's just necessary.
When you’re cooking, certain recipes call for a quick stir about halfway through to ensure that the entire dish cooks evenly.
Without a little agitation, the potatoes near the bottom could turn to mush while the vegetables at the top remain uncooked. But pot-stirring is a tricky business. Stir too often or with too much vigor, and some of the ingredients will fall apart.
Nobody wants that. All we want is a perfectly cooked dish with no scorching or raw spots.
In most cases, that’s only possible with a bit of judicious pot-stirring.
God made me, by nature, a bit of a pot-stirrer.
It’s not that I want to create chaos. It’s that I want us all to enjoy a well-cooked dish. To that end, I see the benefits of giving things the occasional whisk.
A quick twist of the spoon can prevent scorching or stagnation. A bit of a stir can also allow the full flavors of the herbs and spices to open up and permeate the entire dish.
As I’ve matured, however, I’ve learned to exercise caution.
Not every pot is mine to stir, and not every dish requires stirring. For those that do, different dishes require different techniques. And while not stirring the pot can lead to uneven cooking, stirring too often or with too much force can make a mess and even ruin the meal.
As with my literal cooking life, my learning curve in this area has been steep.
But it’s been worth the climb.
Before you go, a reminder.
If you’ve been meaning to try out my books, there’s never been a better time.
Pelican Book Group put my Rachel Cooper trilogy on sale this month (July 2023), and you still have a few days to catch the sale.
Collapsible, Flexible, and Unbreakable are all $1.99 for Kindle and e-readers through July 31!
With those sorts of deals, you might as well throw in the spinoff Unseasonable while you’re at it and snatch up the whole series for under $10.