Blog Post & Video: Knife Skills: How to Shuck an Oyster
The key is knowing how to select them, and how to open them. You'll definitely need an oyster knife, a special dull-pointed, thick-bladed knife that is used to pry the back hinge open and separate the body from the shell.
Blog Post & Recipe: Left Over
The book says that vinegar helps stabilize the volatile oil that gives horseradish its kick. I guess the cider vinegar here does two things, then: it keeps the horseradish pungent and it balances the honey’s sweetness.
Whipped Horseradish Cream
Blog Post & Recipe: Salmorejo
This is a simple creamy and cold raw tomato soup from Cordoba in Spain.The basic ingredients are tomato,bread,garlic,vinegar and olive oil which are blended together.This is not gazpacho as it differs in the amount of bread used it seems.
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