Marlon B. (Q&A ID 10511)
Marlon B. (Q&A ID 10511)
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- Marlon B. (Q&A ID 10511)
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For many years, I've recommended crushed tomatoes for this reason, because diced tomatoes simply don't create a homogenous, smooth sauce not matter how long one cooks it. Thank you, Lynn, for explaining that calcium chloride is the culprit, not my o…
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Here are some tips you might like. The lower the fat content in the protein, the faster those protein molecules will coil, which can push the water content out and make it tough and dry. Always brine in salt water to increase water content Low and …
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Lentils are amongst the fastest and easiest legumes to sprout. Rinse, then soak for 2-3 hours. Wrap in a wet, wrung out natural fiber cloth, to insure air circulation. Store in a dark cabinet overnight. I place the pouch of soaked lentils in a strai…
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The Italian tradition of cheese rinds in soup, would exclude using them in fish or shellfish based soups. In fact, although it is commonly done in the French kitchen, Italian kitchens with no exception I can think of, ever mix dairy with seafood. T…