by pinback » Fri Jan 20, 2017 8:28 am
What I normally do when I cook something I've never cooked before is look for a few recipes, and then combine them in a way that makes sense to me.
Both of these look good to me, so perhaps we can mix them together and come up with perfection?
Here are the main differences, where "A" is the one I linked to, and "B" is the one Carpy (may I call you Carpy?) linked to:
1. A says 3 pounds of beef, B says 500g, or 1.1 pounds. I like 3 beefs more than 1, but we need to see how the rest of the ingredients play out.
2. A says 1 garlic clove, B says 4. I never use "1 garlic clove", so this is an obvious win for B.
3. B adds cumin and marjoram, which A doesn't. Cumin seems an odd choice. Marjoram, or perhaps oregano, rarely hurts anything, though.
4. Technique-wise, they're pretty similar. Interestingly, A says just dump a bunch of water in and let it burble, where B says put a little in, and then continue to add once it dries up. I'd probably go for A here, because B seems a little fussy. (Oddly, B never actually mentions when to put in the paprika, where A recommends seasoning the beef with it before even putting it in the pan. Not sure, here.)
When there are differences like this, sometimes I'll just go with what I think sounds best -- 4 garlics (or more!) instead of 1, no cumin, etc. However, when it's severe (1 pound vs. 3?!) I'll hit up other recipes and look for a general trend.
A quick review shows that other recipes range between 1.5 and 2.5 pounds. So yeah, I guess it's "anywhere between 1 and 3 pounds" of beef.
We're honing in on it!
What I normally do when I cook something I've never cooked before is look for a few recipes, and then combine them in a way that makes sense to me.
Both of these look good to me, so perhaps we can mix them together and come up with perfection?
Here are the main differences, where "A" is the one I linked to, and "B" is the one Carpy (may I call you Carpy?) linked to:
1. A says 3 pounds of beef, B says 500g, or 1.1 pounds. I like 3 beefs more than 1, but we need to see how the rest of the ingredients play out.
2. A says 1 garlic clove, B says 4. I never use "1 garlic clove", so this is an obvious win for B.
3. B adds cumin and marjoram, which A doesn't. Cumin seems an odd choice. Marjoram, or perhaps oregano, rarely hurts anything, though.
4. Technique-wise, they're pretty similar. Interestingly, A says just dump a bunch of water in and let it burble, where B says put a little in, and then continue to add once it dries up. I'd probably go for A here, because B seems a little fussy. (Oddly, B never actually mentions when to put in the paprika, where A recommends seasoning the beef with it before even putting it in the pan. Not sure, here.)
When there are differences like this, sometimes I'll just go with what I think sounds best -- 4 garlics (or more!) instead of 1, no cumin, etc. However, when it's severe (1 pound vs. 3?!) I'll hit up other recipes and look for a general trend.
A quick review shows that other recipes range between 1.5 and 2.5 pounds. So yeah, I guess it's "anywhere between 1 and 3 pounds" of beef.
We're honing in on it!