“This sauce has so much acid that is not edible, literally. Threw it all away.”
“Doing it again tonight, double recipe … first time it was so good … tonight I am using a Portuguese ‘vinho verde’ instead of a white wine, a little more acidity, I think … will sprinkle a little of sugar, just in case. All ready for the stovetop action, I’m sure it will be delicious again!”
This is meant to be a quick summary of a few books from true experts in fats and oils. Some of this goes against the grain of common...
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