On 11/30/2020 at 3:56 PM, Toliver said:Or pork fat. I'm just saying....
![]()
Just read regarding buttering the parchment in the pan of rice to be baked - from Daniel Boulud But he is French. The rice is not just rehydrated; it is enriched unctuously.
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
On 11/30/2020 at 3:56 PM, Toliver said:Or pork fat. I'm just saying....
![]()
Just read regarding buttering the parchment in the pan of rice to be baked - from Daniel Boulud But he is French. The rice is not just rehydrated; it is enriched unctuously.
On 11/30/2020 at 3:56 PM, Toliver said:Or pork fat. I'm just saying....
![]()
Just read from Daniel Boulud The rice is not just rehydrated; it is enriched unctuously.