Submitted 15 hours ago by dohpaz42@lemmy.world to mildlyinfuriating@lemmy.world
So I have a recipe that ended with “tent with aluminum foil and let rest for 5 minutes.” I never heard this phrase before, so I looked it up. There were multiple lengthy articles (for example) and it all comes down to: cover your food in aluminum foil to keep moisture from evaporating.
😡
That’s 5 minutes I will never get back.
~One article went so far as to suggest using broom handles or sticks. That one was kinda funny. 😂~
You just make a tent out of aluminum foil.
Sometimes the meaning is clear from the name, but just to keep you on your toes they’ll then talk about creaming butter or a bain-marie for melting chocolate.
I’ve noticed that the more obvious something is, the more I don’t understand it. 🤷♂️
~I have a bad habit of second-guessing myself and overthinking things.~
Are you sure about that?
Its a human nature thing, I think. Like sometimes if something sounds too obvious we assume it has to be more complicated than that. The same way many people don’t realize a “meltdown” is a nuclear core literally melting downward through the ground.
I’d rather look something up and realize I didn’t have to, than not look it up and realize I should have.
Just … Fold it in!
the term usually also implies you don’t want the foil to touch the food because it will stick or trap steam too much, stuff like that.
Some phrases don’t age well, that’s for sure. There’s a few cookbooks out there that specifically tackle common cooking terms in the intro section and I found more use of that than I expected over time. Cookbooks can be so much easier to use than blog recipes, too.
I definitely appreciate cookbooks way more than blogs! Mostly because it gives a consistent approach to a given topic, so you are not jumping between American blogs (way too much sugar), Asian ones (can’t get the base ingredients), European ones (ever heard about spices other than salt?). Books create a set of expectations.
And you don’t have to read a 5000 word essay about Grandma’s old farmhouse and how she would always make this dish after a long day of fishing in the creek.
Funny that your most recent comment is suggesting someone else doesn’t cook much.
I have seen it in a few recipes over the years, though I feel like it really depends on the kind of meals you’re making. To a certain extent I understand it feeling like unnecessary jargon, but now that you’ve seen it, it’s part of your cooking vocabulary forever. I think it’s fine for online recipes to use that kind of language, especially since the answer to what it means is pretty easy to find.
Once in a blue moon my partner gets the big frozen lasanga for supper. It says to sent the foil cover over it at some point in the intructions.
I thought it a common phrase tbh
as did I. I also see it as pretty obvious. Like I don’t recall having to figure out what tent with aluminum foil meant. Im prettys sure I assumed it meant cover without touching.
I do somewhat agree, but I can also see that if you’re making mostly one kind of dish, tenting may not be used at all. I don’t make a lot of Chinese food so maybe it’s a bad example, but I’ve never seen a Chinese recipe suggest tenting for example, so I am happy to give room for a variety of cooking preferences. I have seen cooking shows where they talk about foaming things or whatnot and if I saw that in a recipe you bet I’d have to look up how to do it. Maybe someone who makes a lot of food with sauces or something would think it’s weird I don’t know what foaming is. Sometimes it’s easy to assume our framework is the default one, regardless of the topic. Though in my experience I would have to agree that it’s not uncommon.
I prefer to use a large stainless bowl, but obviously that doesn't work with a big rectangle.
You can skip that and just eat it. I promise.
MonkderVierte@lemmy.zip 2 hours ago
Cover the pot with a cloth. Simpler, less wasteful, same effect. You often do that with yeast dough for example.