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prawns
Depending on when you began to care about food, you may think the prawn cocktail passé, but it seems to be experiencing a (possibly ironic) resurgence. (Though, in my mind, the prawn cocktail never went away; it was us who strayed.) It’s a simple dish that requires two things. First,…
Hello friends, and welcome back to Will It Sous Vide?, the column where I make things with my immersion circulator. This week we’re cooking a tasty little crustacean – the prawn – in a myriad of ways.
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