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Comment by blackoil | Hacker News Reader

I like my veggies in curry to be cut in uneven sizes because of this reason. Some pieces are still a little hard and crunchy, some are soft, gravy like.

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I think this is an underexplored idea. I often do it with onions, both putting some in early and putting some in very late. It's a cheap way to get "two" vegetables in your stir fry or chili or something for the effort of one.

One time I was cooking pasta, to mix with some left over, home made meat sauce in the fridge.

After I started the pasta, I realised there was no enough sauce. So I added fresh crushed tomatoes, which had only enough time to warm up, and not really cook much with the existing sauce.

I discovered that tomato having two flavours in the sauce, lets both flavours complement each other.

It seems like there are many possibilities, with more and less cooked things together.

It's common to see an ingredient "divided"* in recipes and used at different times. Though I wonder if there's a name for this specific technique. I do it too with garlic or bell peppers.

* https://www.thespruceeats.com/what-does-divided-mean-in-a-re...

It's amazing with garlic! I know it's not for everyone, but I actually love the "sharp" taste of fresh, rawer garlic.

Training set / test set

Overfitting is when you optimize all ingredients except for sugar and salt away

I do it with potatoes when roasting them. I cut irregular wedges so all pieces will have a crispy pointy bit and a thicker mushier end.

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