|
|||
|
For a long time, I was one of those otherwise-competent cooks who could not make a pot of rice to save her dinner. Then I ate a seriously restricted diet for six weeks to try to nail down some food sensitivities and rice was one of approximately eight foods I was allowed to eat, so […] This technique has changed my cooking life. It has ended my relationship with canned beans (I never really loved you) by providing an alternative that doesn’t take hours, require planning ahead to soak, or call for a pressure cooker. The best part: it takes beans from in-the-bag to beautifully cooked in ninety minutes. True story! […] This is the first in an occasional series covering really excellent ways to make simple core ingredients. This week: vegetable stock. As most people who have cooked for vegetarians can attest, store-bought vegetable stocks vary widely in taste, and only a few are palatable to me. In some cases, like strongly flavored soups, the […] |
|||
|
Copyright © 2024 A Season to Taste - All Rights Reserved Powered by WordPress & Atahualpa |
|||