kthread cooks: whatever provençal
Monday, October 27th, 2008This recipe is largely in service of my favorite new technique for peeling tomatoes: with a blowtorch.
The tip comes from a book I bought at Maker Faire called Chef’s Secrets, and Chef J. Bryce Whittlesey (who once worked at Keswick Hall near Charlottesville) instructs the reader that the blowtorch option prevents the tomato from [...]
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