My paella pan serves its explicit purpose, but it's also small. Wanting to make a sofrito, as well some fish for paella, I ended up using an Emeril Lagasse signature stainless steel pan. Damned if it didn't work! It even led to some of that soccarat, the crispy rice that sticks to the pan bottom and is so delicious with paella.
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
As noted, I’ve got some nice bags of Swiss flour that I’ve often used on my vacations at my sister’s house in Basel....
Pan de Yuca The cassava plants found in Africa and Latin America can produce a...
Pretzels, or Brezeln, are the iconic knot-shaped bread from Germanic origins that I can't get enough of, especially...
0 Comments