We had a special request for more French Onion Soup, so last night my young friend and I began peeling and slicing onions. The recipe calls for 8-10 large onions. We cut-up 9. I think the book's definition of "large" and the store's definition are different. I'm not sure just how we got onions that were that much bigger than last time, but we filled the crock pot so full of onions that we could not fit all of the liquid the recipe called for into the pot. Next time we'll do fewer onions.
We also prepared the makings for Hamburger Stew. That is what we will eat tonight. It sounds pretty good.
Along the lines of impromptu lessons, this morning the topic of why heating food up in a crock pot also stirs the ingredients together was discussed. I have known about why things go from solid to liquid to gas for so long, that sometimes I forget that the knowledge is not inherent in everyone. It was fun to talk about how molecules go faster as they are heated and slow down as they get cold. My young friend was quite fascinated by the idea. Hearing that heating water turns it into steam was particularly interesting to her.
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