Dave Beaulieu's Profile
| Display Name: | Dave Beaulieu |
|---|---|
| Member Since: | 1/24/12 |
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Latest Comments...
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Good post...blanching is definitely the way to go. It's also helps if you're going to be rushed at dinner time, because you can blanch hours ahead, and cut down the final cooking time. I've got a video here of blanching asparagus How To: Blanch Asparagus |
3/8/12 5:55 PM |
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This looks really great, but I think it recipes like this, you need to be careful about drying the whole thing out. The starch in the pasta tends to thicken the sauce and soak up the moisture. Whenever I make a dish like this http://www.noreciperequired.com/recipe/fettuccini-alfredo-chicken I always keep it looser than you'd think at first, knowing it will thicken. Recipe: Chicken & Swiss Chard Pasta Bake |
1/24/12 1:02 AM |
