When a shallot cannot stand in for an onion
The types of onions cooking guides call interchangeable, tasted raw, sweated and browned, with a substitution chart and three dishes where the swap fails.
13 min read
Author: Daniel Okafor
Daniel Okafor writes SuperCooking's flavor column. He is interested in why a dish tastes flat and what specifically fixes it, which usually turns out to be acid, salt, or a missing bitter note. He keeps about ninety spices and grinds most of them the week he uses them.
Tamarind, green mango, sumac, verjus: four acids that are not lemon
Four types of sour ingredients tested against lemon in one dressing and one braise: what tamarind, green mango, sumac and verjus each add, and how much.
14 min read