Lesson two in my series, Secrets of a Student Chef, explains the art of mise en place, the french organizational technique that will help make you a better cook.
Ingredients :Dessicated coconut - 150 gms (you could choose to use fresh grated coconut and toast it to perfection)
Sweetened condensed milk - 50 gms
Cardamom (e...
New series: Secrets of a Student Chef531
In the first installment of my new series "Secrets of a Student Chef", I explain the most basic skill of all when it comes to being a great home cook: understanding how to properly read a recipe. Check out my top tips and tricks that will help[...]
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Lesson two in my series, Secrets of a Student Chef, explains the art of mise en place, the french organizational technique that will help make you a better cook.
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