imagination catering
a recipe archive, a journal and a homage to the god-given gift of food
Wednesday, December 23, 2009
17-bean ham soup
a. soak beans overnight b. strip down ham and boil ho
ck, exce
ss fat, carrot & celery shavings c. season d. cook down for seven hours e. reserve lean ham, roughly chopped carrot & celery
f. strain stock, mix with soaked beans and reserved ingredients
Tip: a sharp butcher knife (or japanese vegetable knife) used with skill, requires significantly less work and more precision & feel.
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