Crème Fraîche is a cream that is thickened and rendered slightly acidic by the bacterial cultures present (imagine a less thick and tangy sour cream). As you can guess by the name, which translates to “fresh cream”, this was originally a French specialty, but it can now be found all over the world.
There are two [...]
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Fleur de sel, literally “flower of salt”, is a high-end French sea salt and is considered by many to be the creme de la creme of salts (to borrow a phrase from the French). It is traditionally used as a finishing salt–meaning that you don’t cook with it, but sprinkle it on food just before [...] I admit, I am a bit of a food snob. I know the difference between salami and salumi. I have duck fat on hand for braising vegetables. I have fleur de sel on my counter… but I wasn’t always that way. Essentially a brine is just salty water in which food is soaked. This helps augment the flavor and the texture of the meat. Most white meats (chicken, turkey and pork) can benefit from a soak in a brine. Other flavors (spices, sugar) can be added to a brine, but to be a brine it must [...] |
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