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Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

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Cooking times can never be definitive; they can vary for many reasons. They vary according to the type of cooking vessels used, the type of metal they are made from, the thickness of the vessels, and also the type of heat used. Always keep an eye on what is cooking. If the sauce is reducing too much, lower the heat and add more liquid. Always taste as you are cooking. A little more salt may be needed or a boost from a herb or pepper.
Here are some notes on the ingredients most basic to our recipes. Notes to other important ingredients appear throughout the recipes where relevant.