Tagged With lemons

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Water: refreshing. Lemons: also refreshing. Combine the two, and you get a drinkable liquid with sprightly flavour. That is all you get. Not a detox elixir, not a metabolism booster. Let me repeat: when you add lemons to water, you just get lemon water. (And if you also add sugar, you get lemonade.)

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If you've watched any appreciable number of cooking shows, you've most likely been instructed by some famous chef to "finish" your dish with a drizzle of oil, a sprinkling of salt, or some freshly chopped herbs. "Finishing" a dish, which is quite different than polishing one off, simply means adding those extra flourishes to help the food shine and become its best self.

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Welcome to this week's edition of Will It Sous Vide?, the weekly column where I usually make whatever you want me to with my immersion circulator. I spent the earlier part of this week working on a super secret and exciting sous vide project, so I decided to try a quick and easy experiment for this week's column, and see if I could whip up a sweet and sour condiment that usually takes several weeks to make.