It's all timing

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A friend of mine recently complained that some recipes take him much longer than stated. I explained that it's partly because they aren't really step-by-step instructions. In my experience the most common example of this is burying the need for a pre-heated oven somewhere in the second paragraph after you've described how to prepare all the other ingredients. Of course, spending five minutes reading the recipe up front would probably spare the twenty minutes waiting for the oven, but I actually think that's too much to ask when a recipe otherwise appears to be a step by step narrative. For instance, I think any sensible person would read this famous entry from the Larousse and be glad they know up front to buy a ticket to Limagne, but lament they didn't make a stop at Auvergne.
Cut into six pieces a young chicken from Limagne. In a casserole pot, add 2 T butter and 4 T lard, then trim and add some small onions. When they are ready, add to the pot the chicken pieces, a small clove of garlic, minced, a bouquet garni, and morels or mushrooms. Brown on high heat, then degrease. Add a finger of good brandy, flambe, then add to every a half liter of wine from Auvergne. After cooking on high heat, remove the chicken, then serve it with the sauce, thickened with beurre manie.
Seriously though, even for the most competent cooks, don't you think a little heads up saves time and improves results, especially the first through a recipe?

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