Blog Post & Recipe: Crunchy Spring Rolls with Tofu & Shiitake Mushrooms
Leave the stem on. It will hold the [napa] cabbage together and make it easier to slice.
Recipe: The chemistry of perfect gravy (via The Food Section)
Chemist, author and roast dinner expert John Emsley has issued a new recipe for nutrionally-balanced, chemically-perfect and extremely tasty gravy in the tradional [sic] fashion… sort of.
Blog Post & Recipe: Honey-glazed, herb-crusted whole leg of lamb
Now, here’s the most important part. After taking the lamb out of the oven, let it rest uncovered for about half an hour before cutting. Resting allows the juices to settle and for the meat to re-absorb the juices so that they don’t drip off when the meat is cut. Ergo, you get moist meat.
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