instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I'm preparing the court-bouillon recipe from James Peterson's Sauces (p. 103 of 3rd edition). The procedure is, roughly:Sweat vegetables,Simmer vegetables for 10 minutes,Add white wine and vinegar, simmering for a further 15 to 20 minutes, and thenCool and strain.My question is about step 3. For what reasons would the wine and vinegar be withheld for the first 10 minutes of simmering? Is this an evaporation issue? Or is there some deeper interaction between wine/vinegar and vegetables to be accounted for?Thanks!
answer:
Court-bouillon: Why delay adding the wine and vinegar?


question:
I was watching a video recipe about peanut butter cookies. The maker mentioned that you shouldn't use all natural peanut butter for making those cookies, because the oils would make your dough split. You should use the other kind (I have no idea what this is).Is this true?My peanut butter contains these ingredients: peanuts, vegetable oil, vegetable fat, salt. I'm assuming this isn't 100% natural peanut butter? Is it only natural peanut butter if it contains only peanuts?
answer:
Is it true that natural peanut butter splits in cookies?


question:
I should have paid more attention but after regular washing of top surface, my half-inch-thick board is rocking like a cradle.Not practical flipped over as it has a counter lip. Tried keeping backside moist over 24hrs but no noticeable affect.Wet grass and sunshine here:http://boards.straightdope.com/sdmb/showthread.php?t=573448doesn't sound very practical. Any indoor solutions?
answer:

unwarp my cutting board?