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All right, add your potatoes and get them coated in the skillet mixture. I left you at this point because when we expand this into a one pan meal, most additions will go here either just before or just after the potatoes.
Liquids.
I was at an Arisia panel a couple of years ago talking about women in Science Fiction, and the fact that most (vocal) male fans assume female writers don't know hard science was brought up. The writer on the panel had a master's degree from MIT in, I think, chemical engineering and said everyone in her study group expected her to bring snacks because she was the girl (also that men who hadn't completed high school would tell her her science was wrong). This led to a mental block against cooking that was finally overcome when a friend said to her, "It's just organic chemistry."
Today, we're having the organic chemistry post.
Different nutrients and different flavors are released in different ways. For some, just applying heat begins a transformation. Others require either oil, acid, alcohol, or water (should alkali, like salt, be on there too?) as a catalyst (or possibly a reagent). I'm much better at the cooking than the chemistry.
Now look in that pan you've been stirring. It has oil, and things are probably smelling pretty good because the heat and the oil are releasing compounds. There may even be a little water in there from the onions and extras.
Putting a lid on will probably trap steam, which helps the water flavors, but you'll probably still need more liquid. Virtually any liquid gives you the water in addition to its other properties, so you can usually let the water based compounds sort themselves out.
The most difficult one is the curried potatoes. A half cup of non-fat yogurt or a similar amount of coconut milk are your best bets. You can also use vegetable broth with a Tablespoon of lime or lemon juice added.
By the way, on the coconut milk... I've already worked out that I need to write a post on pantries.
For those of you using butter, goosefat, bacon grease/lard, or schmaltz, you're easy. Add a half cup of white wine. The wine will not only have alcohol, but should be acidic enough to release those flavors, too. You can also use stock or broth with a tablespoon of vinegar if you're allergic to alcohol.
The Greek potatoes are the most interesting. Open a can of tomatoes -- just plain tomatoes -- I don't care whether they are crushed, chopped, or whole. Pour them into your skillet. Now take about a Tablespoon of red wine (or retsina if you keep it around the house) and clean the can with it. Add it to the skillet too.
Everyone put a lid on your skillet. Turn it down to a low simmer.
In twenty minutes, you'll have a side dish.
Tomorrow, let's turn this into a one pot meal.
Liquids.
I was at an Arisia panel a couple of years ago talking about women in Science Fiction, and the fact that most (vocal) male fans assume female writers don't know hard science was brought up. The writer on the panel had a master's degree from MIT in, I think, chemical engineering and said everyone in her study group expected her to bring snacks because she was the girl (also that men who hadn't completed high school would tell her her science was wrong). This led to a mental block against cooking that was finally overcome when a friend said to her, "It's just organic chemistry."
Today, we're having the organic chemistry post.
Different nutrients and different flavors are released in different ways. For some, just applying heat begins a transformation. Others require either oil, acid, alcohol, or water (should alkali, like salt, be on there too?) as a catalyst (or possibly a reagent). I'm much better at the cooking than the chemistry.
Now look in that pan you've been stirring. It has oil, and things are probably smelling pretty good because the heat and the oil are releasing compounds. There may even be a little water in there from the onions and extras.
Putting a lid on will probably trap steam, which helps the water flavors, but you'll probably still need more liquid. Virtually any liquid gives you the water in addition to its other properties, so you can usually let the water based compounds sort themselves out.
The most difficult one is the curried potatoes. A half cup of non-fat yogurt or a similar amount of coconut milk are your best bets. You can also use vegetable broth with a Tablespoon of lime or lemon juice added.
By the way, on the coconut milk... I've already worked out that I need to write a post on pantries.
For those of you using butter, goosefat, bacon grease/lard, or schmaltz, you're easy. Add a half cup of white wine. The wine will not only have alcohol, but should be acidic enough to release those flavors, too. You can also use stock or broth with a tablespoon of vinegar if you're allergic to alcohol.
The Greek potatoes are the most interesting. Open a can of tomatoes -- just plain tomatoes -- I don't care whether they are crushed, chopped, or whole. Pour them into your skillet. Now take about a Tablespoon of red wine (or retsina if you keep it around the house) and clean the can with it. Add it to the skillet too.
Everyone put a lid on your skillet. Turn it down to a low simmer.
In twenty minutes, you'll have a side dish.
Tomorrow, let's turn this into a one pot meal.
