Why Do Recipes Lie About Carrots?
Can we talk about the great carrot conspiracy in recipes? I swear, every time I try to follow a recipe, it tells me to sauté onions first, then toss in the carrots for a few minutes. But have you ever actually tried to sauté carrots? They’re basically immortal. No matter how thin I slice them, they stubbornly stay crunchy while the onions are already melting into the pan.
Maybe it’s just me, but I feel like recipe writers everywhere are gaslighting us. They promise soft carrots in 5 minutes, but unless you’re cooking with a flamethrower, it’s just not happening. And sure, I’ve learned to adjust—throw the carrots in first, or let them simmer forever—but what about beginners? They’re left wondering why their carrots are still raw after following the instructions to the letter.
Let’s be real: recipes should just say, “Cook carrots until they finally surrender.”
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