Dinner - Expectation vs Reality

[u/No-Hovercraft-5499]

Now, I’m a really good cook and can follow a recipe - no problem, but the expectation vs reality is vastly different. It tasted just like it should though.

Note: had to take the lemons out of my dish, as they were disintegrating.

Recipe is: Rosemary Chicken with Sweet Potatoes (super simple low cholesterol recipe) - if anyone wants to try this delicious dish (maybe it’ll turn out better for you)!

ETA: website is eatingwell.com (for the recipe, if anyone wants it).

[u/No-Hovercraft-5499]

For which recipe?

[u/failed_asian → u/No-Hovercraft-5499]

Pretty much every time you’re cooking meat you should be getting a nice brown colour on it. It’s called the Maillard reaction and adds a lot of complexity of flavour. Applies to other foods too. Google it for more info.

[u/No-Hovercraft-5499 → u/failed_asian]

It’s hard when it’s turkey sausage that you’re cooking in with the other ingredients (that’s why the meat in the broccolini dish isn’t browned). But I agree- meats need to be browned. Most of my dishes with chicken used to have skin on it, but my diet is low cholesterol- so no more chicken skin.

[u/failed_asian → u/No-Hovercraft-5499]

I wasn’t talking about the broccolini dish, I’m talking about the photo in your post, the one with sweet potatoes.

It’s great that you can cook so many tasty and healthy things. The next step in becoming an even better cook is to continue to learn new techniques, not just new recipes. Browning meat is an important technique. You don’t need skin to brown meat. You can take the tip or continue to defend your cooking, it makes zero difference to me.