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.
The methods in these articles break away from the traditional bread making techniques that seem to fill nearly every cookbook published. It wasn’t obvious to me first, but these recipes have two main things in common that really make them special. These two common items are the keys to good bread baking.
No matter what recipe I followed it always came out the same. I stopped making bread regularly because I thought I just wasn’t good at it- that is, until I figured out the secret.
Common ingredients are probably must-haves, the unique ones could be optional.
I used to think I didn’t like pork chops. It turns out I didn’t like pork cooked until it was as dry and tough as shoe leather like my mom used to make them.