jaja claire's Profile
|Display Name:||jaja claire|
For me, two necessary components are skills and vision.
Is Working at Home Right For You?
|9/12/12 11:00 AM|
P_CAPUCINE, the difference is that as long as the eggs aren't power-washed (which would be unlikely with CSA eggs), the natural protective coating will keep the egg fresh and protected. Once the shell is broken the egg is no longer protected, and that's when you need to find other ways to minimize bacteria growth (I.e. refrigeration, pickling, etc).
Is Refrigerating Eggs Necessary?
|9/7/12 3:22 PM|
Those soap dispensers are the standard option for cheap restaurants, bus stations, etc. here in Brazil. I loved it too the first time I saw it, too, but it's certainly not high design here! Maybe Alibaba.com or a Brazilian supplier would have them.
Alina's Exotic Cooking Lair Kitchen Tour
|9/1/12 11:45 AM|
Just wanted to point out that manioc flour and manioc starch are actually two very different things, at least here in Brazil. If you look closely at the photo in the post, the bag of tapioca flour says "also known as tapioca starch". You need a starch to make pão de queijo, so make sure that's what you buy regardless of what people call it. (Manioc flour, or farinha de mandioca, has a totally different texture and is used to make farofa, a fried seasoned flour used as a condiment or side).
How to Make Pão de Queijo (Brazilian Cheese Bread) Cooking Lessons from The Kitchn
|8/30/12 9:41 AM|