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Jan. 30th, 2016 03:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerOn a happier note, we're having liver and onions for dinner tonight.
I am cooking the liver sous-vide (of course I am, but also because it will avoid making it tough). The onions are slow-braising in their own liquid for about three hours as if I am making onion soup.
I am cooking the liver sous-vide (of course I am, but also because it will avoid making it tough). The onions are slow-braising in their own liquid for about three hours as if I am making onion soup.
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Date: 2016-01-31 03:35 pm (UTC)