-
You really do need to pierce an eggplant before
you roast it in the oven
-
Turkeys take way longer then you think they will
to cook
-
A souffle is not a difficult thing to make. Unless you have issues separating the eggs…
-
Duck stock has a very interesting flavor
-
No matter how many I save from whole roasting
chickens, I will never use the livers.
They will sit in my freezer until they become a grey blob covered in
frost and I have no idea what they started out as
-
Yogurt makes a lovely sauce for hot food – until
you add acid. Then it becomes a watery,
lumpy mess
And finally -
Deep-frying lasagna is not a good idea
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