Why cook yoghurt?
A fish recipe recommends marinading fish in a mix of plain yoghurt and lime, then wrapping it in cling and steaming it. The yoghurt (irrespective of type) would split if subjected to this wouldnt it?
So what do you think is going through the chef’s mind, as surely Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude