Blog Post & Recipe: Korean Oxtail Soup (Tom Gang)
This soup is usually served unseasoned, with the diner adding salt at the table. I simply added some green onions for some freshness and crunch.
Blog Post & Recipe: Rabbit Stew with Mushrooms
There is an optional step to making this stew taken from classic French cooking (Antonin Careme) that transforms a good dish into a great one. Mash the rabbit or chicken’s liver, mix it with crème fraiche or sour cream, then push it through a fine sieve. The result is a pink slurry that will thicken and enrich your sauce.
Blog Post & Recipe: 7 golden rules of freezing food
[5 ingredients | 10 minutes]
1. don’t refreeze raw food ... 2. it is OK to thaw food, cook it and then refreeze ... 3. cool your food before freezing ... 4. freeze things asap ... 5. choose appropriate packaging / containers ... 6. allow for expansion ... 7. freeze smaller portions ... things that love to be frozen ... things that don’t freeze so well
frozen pea salad with bacon
No comments:
Post a Comment