The only downside to this dish is that it goes too fast! I found myself standing at the stove, eating these with my fingers. A little while later, I found my husband doing the same . That’s a sign of a good dish.
After working on this recipe for about three weeks, I can safely say two things:
I wish I had figured out this recipe years ago
I’m glad my Italian market isn’t any closer or I’d need a treadmill desk at work
Many of these kitchen tricks have become habit. If for some reason I can’t use the trick, I will try to go without and inevitably (again) realize how AWESOME these little tricks are. 9 Kitchen tricks I can’t live without 1. Use a
The first step to Hollandaise is making clarified butter. Clarifying butter removes water and milk solids, leaving pure butterfat. Removing the milk solids means clarified butter can be cooked at higher temperatures, temperatures that would have burnt the milk solids.
A breakfast place that does a good Eggs Benedict is immediately A-OK in my book. It’s a relatively simple dish in terms of ingredients, but it takes the right balance of flavor to get it just right. Eggs Benedict Ingredients Multiply
There are many ways to make a perfectly poached egg. You’ve seen the fancy multi-part poaching pans and little plastic poaching cups, but you don’t really need any of that. All you need is a saucepan and a large slotted spoon.
Before we get into Salted vs Unsalted Butter, let’s talk basics. What is Butter? Butter is made from the fats in milk or cream. Milk and cream are solutions of liquids with emulsified fat. The process of churning milk disrupts
What if I told you that you’ve cut onions wrong this whole time. You probably have been wasting precious minutes of food prep time when you could have been..eating. Or anything other than cutting onions and crying. Every time I