I’ve learned many valuable lessons in my 20-plus years of cooking in restaurants and working as a recipe developer. One of those lessons is the importance of citrus—oranges, lemons, and limes. The fruit and juice are fabulous, but the zest is culinary gold. Good cooks know the zest packs the most concentrated flavor. It’s the reason I always add it as a finishing touch to upgrade many of my dishes, including my cranberry sauce. Read more here.
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