Cooking is a science. It’s a science because different chemicals/ingredients react to make food delicious…or not so delicious.
The food you see in the featured image is probably the best thing I have ever made.
While I was eating it, I couldn’t believe how good it was. The sauce was not too thick and not too watery. It was not too salty, and not too sweet. In addition, the beans were still crunchy, the potatoes were very soft, and the beef was very tender.
But the sauce was the best part!!!
I knew that the longer the beef cooked, the better the sauce would be. But I forgot that I had cooked vegetables in the sauce a night before. They had become so finely cooked that they couldn’t be seen anymore.
That might be what made the sauce so sweet, yummy, and flavorful.
It’s what’s in the details!
Thanks for reading!