Food

A place to share what you're cooking and eating on Farcaster.

Saturday brunch: sausage and sweet pepper skillet, strawberry lemon Dutch baby, and a kale avocado salad :)

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Cooking up savory foods is such a talent of food chemistry and flavors. How do you plan the saute time to get the ingredients at their best?

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Yes, that is also how I would do it. I have also found that putting the little heirloom tomatoes in after the higher temperature allows them to stew without breaking.

Later, I can pop them whole in my mouth for a delightful burst of flavors and textures - with the seeds and skin.

I plan the cooking order based on how long each component will take :) In this case, I fully cooked the sausage, removed it from the pan, then cooked the vegetables and re-added the sausage to ensure that nothing would overcook :)