... 'hard' recipes are of two kinds: - long and elaborated. Eg. Ragù. This kind is not 'difficult' to make, but requires attention and long cooking times. I can make a good ragù and I'm no cook, but it takes at least three and an half hours. Another type is pasta all'uovo, pasta with egg in the dough. You can buy it, but it's better home-made, and requires a long kneading (with strong arms, and sexy hips movements;)).
- elaborated and 'it-may-not-work'. The classic example is soufflé, which may not rise (or rise and then deflate!) if the doses aren't just right, the oven isn't at the exact right temperature, or, believe it or not, the room's windows are open!
Both kinds are def. restaurant recipes.
Sorry for multiple posting! I'm dumb sometimes >_>
Ok, mum says (whew, that was fast)...
- long and elaborated. Eg. Ragù. This kind is not 'difficult' to make, but requires attention and long cooking times. I can make a good ragù and I'm no cook, but it takes at least three and an half hours.
Another type is pasta all'uovo, pasta with egg in the dough. You can buy it, but it's better home-made, and requires a long kneading (with strong arms, and sexy hips movements;)).
- elaborated and 'it-may-not-work'. The classic example is soufflé, which may not rise (or rise and then deflate!) if the doses aren't just right, the oven isn't at the exact right temperature, or, believe it or not, the room's windows are open!
Both kinds are def. restaurant recipes.
Sorry for multiple posting! I'm dumb sometimes >_>