As a test post, I'll share a cooking tip that I use. When making a breakfast keish for example, the oil or butter from the saut'eed vegatables can change the characteristic and flavor of the egg mixture. Rather than use oil or butter to sautee some vegatables such as scallions or garlic, I will use water. Over low heat, always make sure there is water is always present as it boils off quickly. The flavors infuse nicely into the water mixture and make for a flavorable keish. |
|||