Bristol is one restaurant finding novel uses for the 60-plus varieties it grows in its own orchard. For example, head chef Mark McCabe uses crab apple verjus (a juice made by pressing some unripe fruits) as a local alternative to imported lemons. "Crab apples are a great source of acidity and much more appropriate in British cuisine than citrus," said McCabe. "We ferment the juice into a dry and very sharp verjus and use it for balance in our cooking – such as to top a beetroot, buttermilk and blackcurrant dish."
อ่านต่อได้ที่ : โรงเรียนบ้านห้วยทรายขาว
สาระน่ารู้ : การแต่งหน้า
โพสต์โดย : Kanda
