OF COURSE I like stews, casseroles and the opposite cold-weather largest hits. However I’m right here to sing the praises of the iciness salad.
I will with a bit of luck name myself a salad professional after running the garde-manger station at a number of eating places. This place, accountable for appetizers and salad prep, is typically a kick off point in a qualified kitchen prior to chefs transfer directly to the new line, grilling and sautéing. It’s the station the place you grasp the nuances of fats and acid and the way they play in combination. Right here, as smartly, a prepare dinner learns…
Supply hyperlink : WSJ
