Comments on: Acid Redux http://hecooksshecooks.net/2009/02/acid-redux/ cooking without fear Tue, 09 Mar 2010 06:16:33 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Tamarind Cole Slaw | He Cooks, She Cooks http://hecooksshecooks.net/2009/02/acid-redux/comment-page-1/#comment-765 Tamarind Cole Slaw | He Cooks, She Cooks Tue, 30 Jun 2009 17:09:40 +0000 http://hecooksshecooks.net/?p=387#comment-765 [...] as I like to think of it, I have been trying to understand how acids work in cooking. I wrote a bit about citrus, vinegar and wine before, but since then I have learned a lot and begun experimenting [...] [...] as I like to think of it, I have been trying to understand how acids work in cooking. I wrote a bit about citrus, vinegar and wine before, but since then I have learned a lot and begun experimenting [...]

]]> By: Car Body Kit http://hecooksshecooks.net/2009/02/acid-redux/comment-page-1/#comment-85 Car Body Kit Mon, 09 Mar 2009 16:33:18 +0000 http://hecooksshecooks.net/?p=387#comment-85 Hay,I like your posting friend and i would like to link exchange with your blog if you want.this is my blog <a href="http://carbodykit.info" rel="nofollow">Car Body Kit</a> And also dont forget to come.i will happy if you come .Good bye friend Hay,I like your posting friend and i would like to link exchange with your blog if you want.this is my blog Car Body Kit And also dont forget to come.i will happy if you come .Good bye friend

]]> By: Brittany http://hecooksshecooks.net/2009/02/acid-redux/comment-page-1/#comment-40 Brittany Fri, 20 Feb 2009 19:17:16 +0000 http://hecooksshecooks.net/?p=387#comment-40 You should definitely check out the Flavor Bible. It lists ingredients like a reference book and then includes all the other flavors that chefs said went well with that ingredient. The bigger and bolder a flavor is listed, the more agreement there was among the chefs. Then it offers cool 'flavor affinities' like: cauliflower + curry + apple cauliflower + garlic + mint + pasta cauliflower + bread crumbs + brown butter + parsley cauliflower + anchovies + red pepper flakes + garlic + olive oil You should definitely check out the Flavor Bible. It lists ingredients like a reference book and then includes all the other flavors that chefs said went well with that ingredient. The bigger and bolder a flavor is listed, the more agreement there was among the chefs. Then it offers cool ‘flavor affinities’ like:

cauliflower + curry + apple
cauliflower + garlic + mint + pasta
cauliflower + bread crumbs + brown butter + parsley
cauliflower + anchovies + red pepper flakes + garlic + olive oil

]]> By: we are never full http://hecooksshecooks.net/2009/02/acid-redux/comment-page-1/#comment-37 we are never full Fri, 20 Feb 2009 15:39:44 +0000 http://hecooksshecooks.net/?p=387#comment-37 hey!! thanks for the stopover to our blog. i'm going to spend a bit of time here today (i'm off from work...yeah!). but i'm totally going to have to look into this book. i totally agree about the importance of added acid. in fact, sometimes we add some white wine vinegar to things that ask for a splash of white wine. sometimes it actually ELEVATES a dish (like cooking kale or broccoli rabe or collards). i love the whole agrodolce flavor/taste and vinegar is often the key! hey!! thanks for the stopover to our blog. i’m going to spend a bit of time here today (i’m off from work…yeah!). but i’m totally going to have to look into this book. i totally agree about the importance of added acid. in fact, sometimes we add some white wine vinegar to things that ask for a splash of white wine. sometimes it actually ELEVATES a dish (like cooking kale or broccoli rabe or collards). i love the whole agrodolce flavor/taste and vinegar is often the key!

]]>