Gruyere

Quiche Lorraine…and Recipes With Vague Directions

October 27, 2010
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Do you know what it means to “Scald cream”? Would you know what to do if a recipe said to “Sauté onions – set aside”, with no advice on type of pan, amount of oil, degree of heat or markers to know when it’s done? If you read, “lightly beat eggs then add to [scalded] […]

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