Disagree about adding fat. It's not fully bound in the starch IMHO so needs more starch. Then be careful of the heating so you don't break it with too much heat.
That said, the way I've come to make this soup is in a potato...
I'm far from your region so I can't be much help. In my neck of the woods, these are where appear cooking classes appear in my community:
The public schools offer courses in the evenings that the public can enroll...
Not that I speak for Ordo, but I think he's getting at the idea of Wok Hei.
This is largely a by product of very high heat cooking, the intense searing, the ability to stir the food without sticking and such so that it...
Cast iron and carbon steel have their care quirks but also have performance characteristics not available in other cookware. All have their time and place.
Cast iron can be heated to brutal temps that will destroy...
The etymology I posted goes back to the 1500s. I think the maybe key to re is the "to make" part of the word? It's not that the fridge is just cold--the frigid part of the word--but that it makes other things cold. From a modern...
It's latin in origin, so your knowledge of italian is probably useful.
Quote:
Origin:
1525–35; < Latin refrīgerātus, past participle of refrīgerāre to make cool, equivalent to...
With a compatible pan, it's funner than my gas stove. Funner for all the reasons that gas is said to be better than an electric coil hob. It heats FAST. It has immediate response. All faster and better than gas. With the inexpensive...
It's a botulism risk plain and simple. Lots of people do it and haven't had a problem. But the risk is still there. Sterilizing the jars is a good practice, but won't affect the botulism spores in the garlic if present.
