Re:The Invention of a New Pasta Shape
by jerf on Saturday March 20, 2021 @12:59PM
(#26524394)
I think this is an underexplored idea. I often do it with onions, both putting some in early and putting some in very late. It's a cheap way to get "two" vegetables in your stir fry or chili or something for the effort of one.
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One time I was cooking pasta, to mix with some left over, home made meat sauce in the fridge.
After I started the pasta, I realised there was no enough sauce. So I added fresh crushed tomatoes, which had only enough time to warm up, and not really cook much with the existing sauce.
I discovered that tomato having two flavours in the sauce, lets both flavours complement each other.
It seems like there are many possibilities, with more and less cooked things together.
Re:The Invention of a New Pasta Shape
by readflaggedcomm on Saturday March 20, 2021 @03:29PM
(#26525473)
It's common to see an ingredient "divided"* in recipes and used at different times. Though I wonder if there's a name for this specific technique. I do it too with garlic or bell peppers.
* https://www.thespruceeats.com/what-does-divided-mean-in-a-re...
It's amazing with garlic! I know it's not for everyone, but I actually love the "sharp" taste of fresh, rawer garlic.
I do it with potatoes when roasting them. I cut irregular wedges so all pieces will have a crispy pointy bit and a thicker mushier end.
Training set / test set
Re:The Invention of a New Pasta Shape
by vanderZwan on Saturday March 20, 2021 @05:53PM
(#26526341)
Overfitting is when you optimize all ingredients except for sugar and salt away