THE BASIC PRINCIPLES OF DELICIOUS RECIPES

“Just ensure the seasonings infuse the Extra fat,” he suggests. “I stick to traditional French aromatics, but You need to use star anise and cinnamon or lemongrass and ginger.” Don’t get worried: Vegetables absorb only a bit fat but a lot of taste. Once done, Devillier generally browns them in a pan—equally as you’d do with duck—for