I love cooking, and I cook every day for me and my wife (home office since 2008 helps there), and I love hearing about new things. I have the book “The Science of Cooking” which was fascinating.
I love cooking, and I cook every day for me and my wife (home office since 2008 helps there), and I love hearing about new things. I have the book “The Science of Cooking” which was fascinating.
Use acid. Vinegar (white, cider, balsamic, rice, etc.), citrus (lemon), or wine.
I like acid, though mainly we use ACV, lime, and lemon.
For wine (mainly in stews), I actually have port wine, thanks to the high alcohol content, it doesn’t go off.