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Posted on 3/21/13 at 11:33 am to Rohan2Reed
I like Thomas Keller's method in ad hoc. It's done in the oven and includes lots of fennel and leeks. Extremely easy prep and then you can work on other things because you dont have to stir it at all.
The parmesan rind thing that Otis talks about is something that Italian cooks have been doing for a long time in a "don't waste anything" kind of philosophy and it really does add some depth. You can use this method in any soup too where you're going to use Parmesan.
The parmesan rind thing that Otis talks about is something that Italian cooks have been doing for a long time in a "don't waste anything" kind of philosophy and it really does add some depth. You can use this method in any soup too where you're going to use Parmesan.
This post was edited on 3/21/13 at 11:39 am
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