Culinary School: Week 8 (of 12 weeks)
Last Week's Diary: What Are Sucs and Should We Care?
This week in culinary school we had an entire class dedicated to eggs. Now, I've already talked a lot about eggs in these culinary school posts – the make-ahead egg trick for brunch and also eggs as nature's perfect canned food. But what if you don't like the taste of eggs? Even I, an egg-lover, sometimes find the taste of the yolk to be too fresh or gamey.
Well this week my instructor taught us an interesting trick for getting rid of that gameyness – add some zest or lemon peel into your egg dish!
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/1lifVYb
No comments:
Post a Comment