The Moment, the blog spinoff of The New York Times' T Magazine, has a brief but humorous interview with Anne Burrell, the chef at CentroVinoteca, about making ragù.
An excerpt:
How often do you stir while browning?
You need to treat it like a stepchild: back off for a minute! I am a stepchild, by the way. Sometimes you just need to back off, and that’s really cooking. Food is like a dog — it smells fear. When you’re cooking, if you’re nervous, guess what your food is going to be?
Read the entire interview.
(Photo courtesy of Morgue File)
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