Read the book and then get cooking. Food. Recipe.
Pages
Home
About this blog.
About us.
My new site.
Wednesday, 14 January 2015
Cheffy trick.
Here's a little cheffy trick: when we get a big wheel of Parmesan, we cut off the tough skin and save it for adding to soups to infuse them with that intense Parmesan flavour. At home, you can collect skins over time and keep them in the freezer.
No comments:
Post a Comment
Newer Post
Older Post
Home
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment