Marjolein Robertson
👤 SpeakerAppearances Over Time
Podcast Appearances
And I'm like, why would I just have double cream?
That goes off so quickly.
Why would I just have a volatile ingredient in my fridge?
Everyone's got beetroots in their cupboard.
David, you probably have some and you don't even realize.
They'll just be in the back there, crystallizing.
Well, I also have a habit of I start one recipe and then I go off on a tangent and turn into another recipe.
So I did that.
So I marinate the chicken.
Marinated it.
I put salt and pepper and cayenne pepper and rubbed it and then put it through flour.
Because that's a marinated chicken.
You do a thing when you pass it through flour, but it doesn't say it like that.
It says you like step it through the flour or you pass it through the flour.
Have you ever seen this in a recipe?
Here we go.
Dredge into flour.
That just feels like a pointless use of a thesaurus in a cooking recipe.
It's a dirty word.
It connotates like dirt or ripping up all the life from the seabed that shouldn't be ripped up.