万花筒 Kaleidoscope2007-10-16&10-17, 烹调锃亮的胡萝卜（在线收听）

Script: (Thanks to all participants)

Sometimes a peripheral character just grab center stage. Like Mercutio in Romeo and Juliet. This is a dish where that exact thing will happen. Glazed carrots. To make this dish, we are gonna take sliced carrots and we are gonna cook them in butter and some fresh orange juice.(You) could use some ginger too for spiciness and then we are gonna finish the dish with dill and lemon. What you want to happen is the carrots to cook in the same amount of time and takes the butter and orange juice to reduce into a glaze. Somehow this works I don't know how. Every thing goes in the pot together.

Carrots, butter, orange juice. Now you've had about a quarter of a cup of liquid here and ginger. Bring that to a boil. If your stove cooperates, and then just to heat so that it's bubbling nicely but not furiously. Put the cover on.

Now you have a little time while you are waiting for the butter to melt, the orange juice to start boiling, so I suggest with that time you pretend you are a chef and take the dill, preparing to the tiniest possible pieces, almost if you could, if you can do it 2 or 3 molecules across. That's really ideal. Take your time. No rush. Oops! Lost that one. That's about right. As I said 2 or 3 molecules. Ok the butter's melted. The orange juice is simmering away, We are gonna turn this down a little bit. Cover it and leave for about 10 minutes. You can use this technique with so many different flavors, so what we've got here as you remember is ginger, orange, lemon and dill as long as you got some fat in there. Some butter, some oil that glaze that beautiful glaze is gonna form. So there is a very precise way to finish this dish. A squirt of lemon juice and then some of your very very very small pieces of dill, with 2 or 3 molecule once if you've been saving. Perfect!