Oh, hello. Do I have your attention? Are you ready to fire off an angry comment, condemning me and my worst take yet? I feel you friend, for I had a similar reaction when someone told me that potatoes au gratin didn't need any cheese.
Tagged With cream
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week I'm taking the suggestion of a very clever commenter and incorporating toasted cream - a very popular topic earlier this week - into our happy hour.
Non-enzymatic browning gives us many gifts. The crust on a loaf of bread, the umami-rich taste of browned onions, the nutty wonder that is browned butter - all of these things are deeper, more flavorful versions of themselves. You've probably been browning your butter for some time now, but the good people at Serious Eats have figured out how to give cream the same treatment, with delicious results.
Welcome to this week's edition of Will It Sous Vide?, the weekly column where I make things with my immersion circulator.