This was my first tattoo. I grew up playing loteria with my mom and siblings and when I decided to get my first tattoo I wanted it to be a story of my life. Each of the cards has a special meaning to me. My then boyfriend, now husband picked out la maceta so that I'd always have flowers…Â
Try cooking in grams or even ounces. Cups are an inaccurate way to measure even outside if baking. Ounces are good but for the most precise weights using grams ensures consistency everytime.
Fat is FLAVOR! Everyone today is afraid to cook with fat or they use the wrong fat to cook with. Know the smoking temperature of that fat you are going to use for what you're cooking. Butter burns at a lower temperature then olive oil so it's best to sear or sautee with an oil and…Â
Also sauces. This goes back to stock making which is a good base for any sauce. It can really transform a dish when you have a well made sauce to go with it.
Brine your chickens! A simple 5% brine solutions for 3 to 4 hours helps keep chicken moist and seasoned so you dont have to worry about over cooking and having dry chicken. Also cook chicken to and internal temperature of 158 and it will carry over to 160 which is the done temperature…Â
Also stocks. They add such a good platform to build up on flavor and are simple to make with just roasted chicken carcasses and traditional mir poux (50% onions, 25% carrots, 25% celery)
Season things and check acidity levels. Youd be surprised by how much just a touch of red wine vinegar or lemon juice can really change the way something hits you palette.
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