It’s a focused reverence that most chefs reserve for, say, caviar. Their signature rye crumbs are meant as a finishing touch—loaded with toasty, herby flavor to crown everything from braised chicken to long-cooked vegetables. “We treat them like you would a piece of meat, cooking them in oil, butter, and aromatics,” Carbone says. “They’re perfect for bringing another layer of texture and flavor to a dish that’s already been fully cooked.”
Greek yogurt is another alternative, and my recipe calls for water so as not to alienate the lactose intolerant. The taste/texture hasn’t been an issue to me – I usually add sauteed mushrooms & onions, grape/cherry tomatoes, and sriracha. Almost an omelette, and some originally were planned to be omelettes… 😉
If you’re worried about getting boozy in front of your fiancée’s parents over the holidays, it’s not just the eggnog you should be watching.
As it turns out, many popular foods prepared with wine or liquor never have the alcohol completely cooked out. New Scientist deputy editor Graham Lawton tried it out for himself by eating several dishes sautéed, flambéed, or baked with booze. After each plate he consumed (an appetizer, a main course, and a dessert), Lawton measured his blood alcohol content.