Push it a little bit; cook it until it's just soft enough to smash between your fingers, and it's a completely different thing, deep and complex with a flavor that's slightly mustard-y and even has a whiff of truffle to it (or is that my imagination?).
If you are of a certain adventurous bent, you may say to yourself, "Why not?" And, in fact, the soft, gelatinous bits, cooked to a point where you could dismiss them as merely a rumor of snout, do add a presence, a kind of faint porkiness to the caramelized sweet potato.
The powerful ramps or wild leeks, their pungency surpassing that of even garlic, calm down a bit when cooked.
They cut it into bits and cooked it in a great tin.
By August, she would agree only to bits of cooked apple.
In a separate pan, boil any leftover pasta (little shapes are best, or spaghetti strands, snapped into bits) until cooked.
This is especially important if you're not going to paint the dragon, otherwise you might get away with painting over bits that cooked too much.
If mixture is too wet, raise heat a bit and cook uncovered, stirring, until it dries out.
The oil I drizzle over a simply cooked bit of fish is, similarly, smooth, velvety, fresh and balanced.
And since I always think that the breast meat of a chicken can be a bit stringy when cooked for a long time, I instead choose thigh portions.
