That’s what it’s like eating carrots cooked sous vide. When you pack them in a vacuum bag and cook them at 183°F (84°C), the carrots tenderize in their very own juices, which you can then dump right into a skillet and reduce into a glaze for zero flavor loss. Cold […]
lessons
Cooking Lessons
The caramel sauce will keep the cream puffs from tumbling off. And those who have never had a St. Honore cake shall be none the wiser. We made our own caramel sauce, according to the recipe directions. But we had a backup squeeze bottle of Ghirardelli caramel sauce that turned […]