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Article: VIM AND VINEGAR USED WITH FINESSE, A SPLASH OF RED OR WHITE WINE VINEGAR CAN ADD TART VITALITY TO A SLEEPY DISH OF SHELLFISH, POULTRY, OR PORK.
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- April 25, 2004
- Author:
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Copyright informationCopyright 2004 The Boston Globe. (Hide copyright information)
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If your pot of soup seems to taste dreary, you can add a splash of
vinegar. Then all the ingredients in your bowl will suddenly wake up.
Although vinegar is used mainly for salad dressings at home, this
piquant liquid has a place in the pan as well. At Flux, the South End
restaurant that is so pared down that the crowd and the food provide
the decor, plump mussels are steamed over cider vinegar and cream,
which make an ethereal sauce when the shellfish open and the juices
are sprinkled into the pan. Cooks at home can also splash a little
white wine vinegar into a skillet of sauteed chicken breasts, and a
sauce of great depth emerges even though the poultry has simmered for
just 15 minutes. ...
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