When I ran my food business, I was often called upon to make massive amounts of pastry for quiches, pasties or its latin counterpart, empanadas. I could not afford the time (or effort, frankly) to mess around with chilled butter and rubbing butter into flour to make a crumb-like consistency. That is a lark for…
Archives for April 2018
Red-braised Pork Belly
Many cultures braise pork and pork belly, but one Chinese method can be translated roughly into red-cooking, whose name comes from the reddish tint that the food takes on from the braising liquid. This recipe is really easy, and you could use any number of meats or poultry. I had read that some chefs are…