The food lab better home cooking through science ( PDFDrive ) 789
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MAKESABOUT2CUPS
2cupscrốmefraợche,preferablyhomemade(here)
ẵcupgratedfreshhorseradish(orsubstitutedrained
preparedhorseradish)
1tablespoonDijonmustard
1teaspoonwhitewinevinegar
Koshersaltandfreshlygroundblackpepper
Combine the crốme fraợche, horseradish, mustard, and
vinegar in a medium bowl and whisk together. Season to
taste with salt and lots of pepper. Refrigerate in a sealed
container for at least 24 hours, and up to a week, for the
flavortodevelop.
TheFOODLAB’s
CompleteGuideto
BUYING,STORING,ANDCOOKINGLAMB
I think lamb is delicious, and so do many cultures. But in
most of the United States it’s a different story. Here’s the
averageU.S.percapitaconsumptionofafewdifferenttypes
ofmeat:
MEATCONSUMPTIONBYTYPE
