post 27 and modern times
Good Decorators in Chicago, Please? Good Questions
|9/8/13 07:15 PM|
my mom makes a trifle based off of cassata siciliana
Enter to Win a Copy of Bakeless Sweets by Faith Durand! Cookbook Giveaway on The Kitchn
|5/10/13 12:30 AM|
What Can I Do With a Pound of Frozen Trout? Good Questions
|5/2/13 09:09 AM|
adding cold broth shocks the grains, making them hold onto their starches. releasing their starches is essential for that creaminess, thus warm broth. its kind of like making felt, warmth and aggravation is necessary. i use room temperature wine and will, if using dried porcini mushrooms, rehydrate them in the wine prior to get extra mushroom flavor.
Making the Best Risotto: Do You Really Need to Warm the Broth?
|4/28/13 08:18 PM|