3/26/2006

03-27-06 - 4

03-27-06

Braise! Poach! Sautee!! I think Americans overuse baking and broiling. Salmon should not be grilled or broiled, it should be poached. It gives it a buttery texture, a tender flake that's truer to the fish. Asparagus should be sauteed (and the ends should not be broken off like the fools on Food Network advise - the spears should be peeled. All kinds of meats are succulent braised (as are vegetables like broccoli or brussel sprouts or carrots).

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