Why some dishes taste "hearty" and others don't
very cool stuff!!! Thanks for making this :-) ! Sending Love from Michigan
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Thank you Kiki!
I work at a restaurant, ended up sharing this article with my Pastry Chef! We’re both going to make the recipe !
This is so interesting! I’m doing some research on fish sauce right now and this is an interesting angle to consider. Thank you!
Fascinating, you explained it so well! Subtle additions to improve depth of flavour make such a profound difference to the final taste.
So interesting. I wonder if pressure cooking would bring about the same results as slow cooking?
We have the same concept in Vietnamese, called ‘dậy mùi’. Ie: few drops of lemony fish sauce added to seafood congee, the overall flavor’s enhanced dramatically
very cool stuff!!! Thanks for making this :-) ! Sending Love from Michigan
💕
Thank you Kiki!
I work at a restaurant, ended up sharing this article with my Pastry Chef! We’re both going to make the recipe !
This is so interesting! I’m doing some research on fish sauce right now and this is an interesting angle to consider. Thank you!
Fascinating, you explained it so well! Subtle additions to improve depth of flavour make such a profound difference to the final taste.
So interesting. I wonder if pressure cooking would bring about the same results as slow cooking?
We have the same concept in Vietnamese, called ‘dậy mùi’. Ie: few drops of lemony fish sauce added to seafood congee, the overall flavor’s enhanced dramatically