Say thanks by supporting us!

Our website is made possible by displaying online advertisement to our visitors. Please consider supporting to us by disabling your ad blocker.

Processing...

The texture of Mexican crema is thinner than that of regular American sour cream, but it also has a more distinct tang to it.

logo
Related Quote
Show all

See, tomato skins are really good at keeping tomato juices inside the tomato, but they have one defect: Moisture can escape from the tops, where the tomatoes were attached to the vine.

Frying is essentially a drying process. Batters and breadings are formulated to dry out in a particularly graceful way.

My first restaurant job was Knight of the Round Grill.

Pancakes are simple. They're diner food. They're what you make on a Sunday morning with the kids. Crepes are fancy. They're French-bistro food. They're what you make once a week after your Parisian vacation because you want to relive some pleasant memories.

Like regular table salt, MSG can also help boost our perception of other existing flavors. Tomato soup with a pinch of MSG tastes a little more tomato-y. Add a dash to beef stew to make it taste beefier.

As a recipe tester, it's really easy to fall into the trap of eating only what I'm testing. Sometimes this is okay, but other times it means four straight days of Buffalo chicken wings, lunch and dinner.

Tempura-style batters were originally brought to Japan by Portuguese missionaries in the 16th century.

Once you start thinking of different dishes in terms of how they're heated, you quickly realize that the key to successfully pulling off a big meal is to diversify. If you plan on five casseroles and a turkey, you're gonna run out of oven space. Don't do it!

A zipper-lock bag will work for basic, short-term sous vide cooking projects, but for extended cooking and storage, you'll want to pair your sous vide circulator with a vacuum sealer.

Showcase
Show all

The texture of Mexican crema is thinner than that of regular American sour cream, but it also has a more distinct tang to it.

The texture of Mexican crema is thinner than that of regular American sour cream, but it also has a more distinct tang to it.

The texture of Mexican crema is thinner than that of regular American sour cream, but it also has a more distinct tang to it.

The texture of Mexican crema is thinner than that of regular American sour cream, but it also has a more distinct tang to it.

The texture of Mexican crema is thinner than that of regular American sour cream, but it also has a more distinct tang to it.

The texture of Mexican crema is thinner than that of regular American sour cream, but it also has a more distinct tang to it.

The texture of Mexican crema is thinner than that of regular American sour cream, but it also has a more distinct tang to it.

The texture of Mexican crema is thinner than that of regular American sour cream, but it also has a more distinct tang to it.

The texture of Mexican crema is thinner than that of regular American sour cream, but it also has a more distinct tang to it.

The texture of Mexican crema is thinner than that of regular American sour cream, but it also has a more distinct tang to it.

The texture of Mexican crema is thinner than that of regular American sour cream, but it also has a more distinct tang to it.

The texture of Mexican crema is thinner than that of regular American sour cream, but it also has a more distinct tang to it.

The texture of Mexican crema is thinner than that of regular American sour cream, but it also has a more distinct tang to it.

The texture of Mexican crema is thinner than that of regular American sour cream, but it also has a more distinct tang to it.

The texture of Mexican crema is thinner than that of regular American sour cream, but it also has a more distinct tang to it.