They used to go out to eat three times a week, but during the pandemic they finally made their first banana bread .
Where do they go from here? Nik Sharma’smakes it seem boring, when it isSharma writes like the friend you text while you’re cooking to ask, “If the shallots are black and disintegrating, is this ‘burnt’?” and the friend replies back and calmly explains the Maillard reaction, the different smoke points of oils, without making fun of your pan of charred shallots. Plus, the recipes are fantastic with plenty of technique photos. I made the lamb kofta with almond gravy, and the hazelnut flan is next.
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