Most people identify as either a chocolate dessert person or a fruit dessert person. I’m firmly in the second category, but more specifically, I’m a Lemon Dessert Person: give me a dessert lemony enough to pucker my lips and contort my face, or give me nothing at all.
Tagged With lemons
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.)
Hello friends, and welcome back to Will It Sous Vide?, the column where I make thing with my immersion circulator. Today we're taking a break from the chewable, and using the power of sous vide to make bespoke liqueur in record time.
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.
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.