J
jeb321
Guest
I cook. I love to cook. I read cookbooks, articles, magazines concerning techniques, new recipes, food glorious food But I do not and never have understood how so many (who knows? All?) dominicans cook over the highest flame/heat. Yesterday we had the once weekly housekeeper in. Had taken a chicken out of freezer night before and decided, just like that to ask whether she could cook something. Anyway bottom line she proceeded to cook, browning first (that was fine) then to same pot added veggies etc. we had on hand and then....added water to pot on highest possible heat which we finally had to say "shouldn't you turn this down". No she said it had to keep going like this until it drys up. We said can't it just do that its been bubbling awhile already. So after what seemed to me long (it actually wasn't that long I guess) it was finished. It was tasty but it just makes no sense to me as to the method of pretty quick for 3. Lb chicken bubbling, boiling away like this. Today I went to reheat and noticed in my chicken piece it was underdone. I have seen dominicans do cook over the very high flames. Why? Of certainty dominican food/cooking does not have a sterling reputation when it comes to cooking. Probably most of the world knows the word "braising". Not here it seems.
So there must be a cultural reason. Yes?
So there must be a cultural reason. Yes?