A reader asks how to choose and cook scallops. Read about the difference between wet-packed and dry-packed scallops, and try a simple scallop recipe, on the Scallop page.
Monthly Archives: November 2011
Warmed over.
A reader asks whether cooking food sous vide, chilling down, and retherming at serving time really incurs any time savings for the home cook. A discussion of cook-chill and retherming, and some chat about simultaneous vegetable cookery, on the Retherming page.