For the longest time, I would be annoyed to see water as an ingredient in a recipe. I’d scoff and chortle and avoid it, thinking that water was superfluous, extraneous, not something that would “make or break” whatever it was I was cooking. To me, it wasn’t like a staple like oil, salt, pepper, or butter.
"If anything, this will just water down my dish!" I'd think to myself. This was until I came across Anne Burrell’s bolognese, which I’ve now written about a few times. Clearly, it was a formative moment in my cooking lessons.
