/ck/ - Food & Cooking

>>8945426

In a very lightly oiled pan or pyrex dish that can go into the oven, add your vegetables... And you'll instantly notice the first mistake I made. I put in the asparagus with the roots. What was I thinking, right? Well, the asparagus I had available was actually really, really tough. I thought it would be able to hold its weight.

Spoiler alert: I was wrong. It did come out edible, though, and no food was wasted.

I also added the carrots to the sides, and I quartered each potato and threw it into the dish. Mistake number two, the potatoes should have been in smaller cubes. What's more, they probably should have been tossed around in a pan with some oil and vinegar before they were added to the pan.

But you know what, mistakes are how you learn. I consider myself an intermediate cook, someone who knows the general feel of food and cooking but still fucks up. As long as you take something away from those fuck ups, though, there's nothing to be ashamed about. And, again, no food went to waste. It just wasn't as good as it could have been.

Pushing that aside, I topped it all off with the remaining, lightly fried onions, some salt and pepper, and about two tablespoons of vinegar. For some people, that's an insane amount of vinegar. For others, it's not nearly enough. If you do it the way I did it, your veggies are going to be far more permeated than your potatoes. I recommend you do the thing I mentioned with tossing your spuds around with some oil and vinegar before adding them to the pan.

Sprinkle on your rosemary, then cover with foil and pop it in the oven. I baked this at about 350 F for an hour.

Mistake number three, right?

We'll come back to that. In light of my screw ups, we're going to move on to the most successful part of our dish and the star of the plate, our chicken.