Our resident pastry chef, Rob Palmer sent a link to a recent blog post from Michael Ruhlman - Notes from the Food World. This post briefly discusses the concept of the 'new pantry', a reflection on how our staple items might be changing or should be, because of our focus on cooking great food sensibly and efficiently. No more bullion cubes, canned stocks and a great idea on how you can actually make the most of a can of tomato paste after you open it. Short, sweet and helpful. Hope you enjoy as much as I did. Thanks for sharing Rob.
Get more tips: http://blog.ruhlman.com/ruhlmancom/2009/01/the-freezer-pan.html
1 comment:
Yes, I read this! Awesome ideas. But I still use bouillon. I get it at Whole Foods in a powder form, and it's great to keep in your pantry.
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