Monday, November 27, 2006
A brief tip tonight. Add Vinegar. Just a bit. For many sauces, including the sausage sauce previously written about, adding a teaspoon or so of either wine or balsamic vinegar during cooking really helps the taste. I first learned about this trick reading a cookbook (which one I can not remember) by Thomas Valenti, the chef at Ouest. Tonight I added a teaspoon of balasmic vinegar to the tomato sauce I was making for simple chicken parm, and found that it really improved the taste. Keep it in mind for any simmered dish!