A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re making a make-ahead dinner.
While pan-seared salmon should be served as soon as it’s out of the skillet—becoming less crispy, less crackly, less good the farther it gets from the stove, not unlike a new car whose value plummets as you drive away from the dealership—a slow-roasted fillet has staying power.
from Food52 https://food52.com/blog/25411-why-you-should-serve-salmon-cold
VietNam Travel & Food Magazine Vina.com offers News✅ Travel info✅ Food Recipes✅ Photos✅Restaurant Guide at Vina.com https://vina.com/travel/nightlife/ https://vnfoodandtravelblog.blogspot.com/
0 Nhận xét