This post picks up where I left off from part 1 and part 2 to show how I turn those ideas into something you can actually spread butter on and EAT! In true form, I'm going to create a new recipe...
Month: August 2008
As usual this recipe is based on the ingredients I happened to have on hand. The exact proportions of ingredients aren't that important. The most important aspects are good quality ingredients and...
A few tablespoons of beans added into the sauce rewarded me with exactly what I was looking for- a rich, creamy sauce without adding fat or starch.
It sometimes seems like everything that tastes good has sugar in it. If you're concerned about how much sugar your family is eating but don't like the idea of using artificial sugar substitutes, you...
Last night I was waiting to get into a restaurant in the Little Saigon area of Westminster/Garden Grove and wandered into a Vietnamese supermarket. They had the best looking ribeye steaks I think...
You can apply these techniques to anything that benefits from caramelization. Now that you know those secrets, I'm going to leave you with two tips and one recipe.