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Do make any derivate sauces from it, or just use it for steaks as-isMeat jello cut into egregious portion sizes, wrapped, and frozen...except the one I'm using Friday on some filet mignons.
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Adding starch is new to me but I learned all of the rest of the techniques a long time ago. I like to add some sour cream or yogurt as I scramble as well for extra flavor and moisture.yes please!
Some bits of soft goats cheese in place of the cubed butter works nicely as well.Adding starch is new to me but I learned all of the rest of the techniques a long time ago. I like to add some sour cream or yogurt as I scramble as well for extra flavor and moisture.
i'd read on quora that a best practice is to discard the white of the last egg. haven't tried it i mostly make over easy or boiled.Adding starch is new to me but I learned all of the rest of the techniques a long time ago. I like to add some sour cream or yogurt as I scramble as well for extra flavor and moisture.
This video makes me want to build a tandoor. There's already a gopher hole in my yard so I'm basically halfway there.It's the quiet skill of engineering and craftsmanship that gets me with the video. He has a confidence and command that comes from doing something many many times.
But like, how many tandoors can one man be expected to build in a lifetime?
Smoked chicken or pork bites! Thinking alcohol is thinking too far into it, dont waste good demi!Used a portion of the demi I made the other day for dinner. It's making me think shooters of demi at a bar would rock but can't think of what to chase it with.
ice cold vodka.Used a portion of the demi I made the other day for dinner. It's making me think shooters of demi at a bar would rock but can't think of what to chase it with.
That was my initial thought but it seemed too prosaic.ice cold vodka.