Food Allergy
If you note any food allergy reaction whenever you or your love ones ate certain food ... from rashes, cough to asthma and anaphylactic reaction ... confirm it with an allergy test ... besides taking food allergen off the recipe and menu ... you need to ensure that there are no cross contamination from the worktop to equipments used ... read labels of packaged products ... unsured don't use ... it can be life threatening for someone with severe allergy and anaphylactic reaction.
Beurre Blanc
Ingredients:
- 250 ml dry white wine
- 50 ml white wine vinegar
- 30 g shallots, chopped
- 450 g butter
- to taste salt
Procedure:
- add wine, vinegar, shallot into a saucepan .... reduce to 30 ml liquid
- cut butter into small pieces
- add butter to the pot ... over moderately high heat ... whip vigorously ... when butter melted ... remove from heat ... continue to whip
- season to taste ... shallot may be left or strained out
- hold sauce in warm ... not hot place ... stir or whip occasionally
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