The first sentence of this chapter states "A marinade is a seasoned, traditionally acidic liquid..." to which I thought "What? Acidic? Am I supposed to be using more acidic marinades? My marinades are almost all olive oil". But let's keep reading..
All tagged meat
Chapters 11 & 12: Getting Salty
Yet another topic I've heard but not really understood much (this has happened a lot in this book...more than I was expecting..).
A brine is a salt water mixture, but apparently the ratio of salt to water matters.
En l'honneur de Paris: Crepes, Coq au Vin, & Mousse
This weekend the world was rocked by the tragic news of terrorist attacks in Paris. The world immediately flooded France with support, thoughts, and prayers. In memory of Paris, I decided to cook all French food this weekend.
Chapter 3, 4, & 5: Picking up the speed
The biggest AH-AH of these chapters:
YOU CAN PUT A STEAK IN THE OVEN???