As usual this recipe is based on the ingredients I happened to have on hand. The exact proportions of ingredients aren’t that important. The most important aspects are good quality ingredients and proper cooking technique. This explains why a good chef can turn nearly any combination of ingredients into something absolutely delicious.
It sometimes seems like everything that tastes good has sugar in it. If you’re concerned about how much sugar your family is eating but don’t like the idea of using artificial sugar substitutes, you will definitely be interested in agave.
Last night I was waiting to get into a restaurant in the Little Saigon area of Westminster/Garden Grove and wandered into a Vietnamese supermarket. They had the best looking ribeye steaks I think I’ve ever seen for $2.99/lb. I was blown away.
You can apply these techniques to anything that benefits from caramelization. Now that you know those secrets, I’m going to leave you with two tips and one recipe.
There is a cut of beef that’s every bit as tender and flavorful as those expensive cuts but often half the price. I’m referring to the flatiron steak.