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Saveur Cooking Techniques | SAVEUR

Saveur Cooking Techniques | SAVEUR

Keep Canned Fish on Hand, Make These 12 Recipes on Food52

Keep Canned Fish on Hand, Make These 12 Recipes

Recipe Adobo/Seasoning Puerto Rico  ---- We don't cook without "adobo" or "sofrito". I would never serve food with salt and pepper only, that's a "no, no, never".

Recipe Adobo/Seasoning Puerto Rico ---- We don't cook without "adobo" or "sofrito". I would never serve food with salt and pepper only, that's a "no, no, never".

How to Toast Grains and Spices Without Burning Them to a Crisp photo

How to Toast Grains and Spices Without Burning Them to a Crisp

How to Toast Grains and Spices Without Burning Them to a Crisp photo

Saveur Cooking Techniques | SAVEUR

Techniques

Saveur Cooking Techniques | SAVEUR

Ice Emulsifies Whoever said that oil and water don’t mix clearly wasn’t using ice. A little science: Colder temps help emulsions form. Next time you’re making a vinaigrette, combine all the ingredients in a jar with an ice cube and shake it vigorously. Or try this aioli, in which ice is blended into the dressing to form a sauce that won’t separate.

Cooler Than Being Cool: How to Cook With Ice

Ice Emulsifies Whoever said that oil and water don’t mix clearly wasn’t using ice. A little science: Colder temps help emulsions form. Next time you’re making a vinaigrette, combine all the ingredients in a jar with an ice cube and shake it vigorously. Or try this aioli, in which ice is blended into the dressing to form a sauce that won’t separate.

Crab Cakes Recipe Lunch and Snacks, Appetizers with white sandwich bread, lump crab meat, mayonnaise, worcestershire sauce, large eggs, unsalted butter, lemon wedge

Crab Cakes Recipe Lunch and Snacks, Appetizers with white sandwich bread, lump crab meat, mayonnaise, worcestershire sauce, large eggs, unsalted butter, lemon wedge

This recipe uses goat's milk in place of regular cow's for a mild goat-y finish, and a consistency closer to a somewhat crumbly chèvre.

Homemade Goat's Ricotta

This recipe uses goat's milk in place of regular cow's for a mild goat-y finish, and a consistency closer to a somewhat crumbly chèvre.

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