Wra p the ends in foil. Just like wrapping the edges of the pastry of your pie, it stops the ends burning, so the more chunky tops can be cooked through. Related posts: 1001 Kitchen tips Read More...
I was asked this today (Saturday's cooking day in Blogsville), so here's an answer...... Mince, onions, peppers - you name it, you turn your back for a moment and there it is burning to the bottom of the pan. Add a ladle of stock, water or wine...
The Cotswold Food Year
The Cotswold food year
28 Feb 2009
Filed under: Filed under: sauce, 1001 kitchen tips, onion, mushrooms, mince, stop, burn, burning, how to, pan, thicken