Anywho, how can strawberries be so delicate?
When they’re in season and their prices are fairly affordable (In Japan, fruits are pretty expensive), I tend to buy them to treat myself. Thus, when I do buy them, I become so careful not to drop or ruin them on my way home. Like, holding it completely in parallel with the ground and that sort. Once I get home I slide them in my fridge where they have their own VIP area. Even though I’m this careful, there’re always at least a couple of berries that are bit spoiled and I get bummed about it. And when I treat them like jewelries and not being able to make up my mind to have them, next thing you know, they go all bad. In that case you can cook them into jam but there’re not enough berries to make full jam. Moreover, I don’t really have jam daily. So that’s really “mottainai” of me.
How can I cook strawberries without ruining their juiciness, covering up the spoiled part and keep them for a while in the ridge all at the same time? I came to a conclusion. I should grill them. Cut them in half, gently dress them with olive oil, balsamic vinegar, honey, salt and white pepper. Place them on either aluminum foil or parchment paper and put them in the 150℃ oven for 20 to 25 minutes. The strawberries are ready once they are nicely swollen. How easy it is! You’ll definitely nibble on a piece as you take them out of the oven. But please be patient and put them in a container and let them rest for a while.
"グリル" - Google ニュース
March 25, 2020 at 03:00PM
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【DRESS THE FOOD】 いちごのバルサミコグリル | Journal - THE FASHION POST
"グリル" - Google ニュース
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