#reference
Cooking Terms
I love cooking but the terminology seems very fluid to me until I hear chefs talking to each other about how they prepare an ingredient in a way that sounds so specific. It turns out these words do have distinct meanings that I struggle to hold in my head. A very awkward Frenglish word. Means frying ingredients in not very much oil but over a relatively high heat. A larger ingredient like a meat is cooked over a very high heat just to brown the surface. The process that makes things go brown is called the Maillard reaction. Usually things...
Pubs in London with outdoor heaters
I was forwarded a PDF that began life as a Google Doc, before it was overwhelmed by demand. Crowd-sourced, guerrilla resources often spring up like this in times of difficulty. Perhaps I should be less surprised at how quickly Londoners have acted to work out where to get a pint without exposing yourself to the virus or the freezing cold. PDFs are notoriusly inconvenient to quickly reference, so I'm mirroring here. Text presented as found, below.