Culinary School: Week 7 (of 12 weeks)
Last Week's Diary: The Allure of Tomato Seed "Caviar"
The last few weeks of culinary have all been about meat: chicken, pork, duck, beef, veal, and then more chicken. We've used various wet and dry methods of cooking (sometimes mixed), and what the chef keeps emphasizing over and over again in these classes are the importance of sucs.
So what exactly are sucs and should home cooks really care?
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/1vn9Dau
No comments:
Post a Comment