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Time
Also searched as: cooking time, duration, slow cooking, patience
In short: Time changes everything: connective tissue dissolves, dough develops flavour, salt soaks in, protein firms up.
Picture it
The invisible ingredient that is in every recipe.
Time
shortlong
short: crisp, juicy, fresh
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What happens
Some processes need time rather than heat: connective tissue, fermentation, salting, spreading aromas. In others time is the enemy: protein turns dry, green turns grey, foam collapses.
Rules of thumb
- Tough meat, bread dough, marinades: more time.
- Fish, green vegetables, eggs: less time.
Related entries
Sources · 1
- Harold McGee: On Food and Cooking (2004)