Exhibition
Sep 05, 2021
3 minutes
Lana Lopesi
29 MAY – 07 AUGUST 2021
Cooking at a slow boil requires the skilful and patient application of slow, steady heat to ingredients in such a way that they’re only just at boiling point, with a few gentle bubbles rising to the surface. Slow cooking not only enhances starchy and tougher foods and brings grains and dried food back to life but also fuses flavours, entangling disparate components. It requires two core elements – steady heat
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