Status Updates From The Vegetable Butcher: How ...
The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini by
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Jessica Warren
is on page 114 of 352
I’m learning a lot about how to pick out, store, and cook veggies. I will say the recipes so far are not very interesting to me. A little too fancy for me too cook right now.
Inner lighter colored celery stalks, the heart, are not as strong tasting as the outer stalks.
You can use carrot greens in place of basil or other greens in a pesto. Who knew?
— Sep 27, 2020 06:57PM
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Inner lighter colored celery stalks, the heart, are not as strong tasting as the outer stalks.
You can use carrot greens in place of basil or other greens in a pesto. Who knew?
Jessica Warren
is on page 46 of 352
“Look for artichokes that are heavy for their size, with leaves that are tightly closed. Rub leaves to determine freshness: They will squeak if they are still fresh, and the smaller outer leaves around the base will snap” - I did not know this!
— Sep 06, 2020 04:24PM
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