J. R. (Q&A ID 5102)
J. R. (Q&A ID 5102)
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- J. R. (Q&A ID 5102)
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Buy some sodium citrate and add that to your cooking liquid as you heat it. Then add your grated cheese - your cheese sauce will melt but remain emulsified - it won’t break! Life changing!
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There’s at least one recipe for butter chicken on the site and also one in the Fast and Slow book.