Posts Tagged blanching

A Couple Of Passing Cooking Thoughts

Previously, on – * I finally understood why japanese cuisine occasionally blanches some of their seafood before adding it to a stew.   The other day, when I was doing shabu shabu and I added raw squid tentacles to the broth, it discolored the shabu shabu broth. A little later, when I […]

, , , , , ,

Leave a comment