Since I had a wholesome batch of salsa made with homegrown veggies, I felt the need to find the best partner for it, namely, a crispy and flavourful homemade tortilla chip … click on image for more
This is How the Tortilla Chip Crumbles
Category: Irene’s Lab
Corn Flour and Masa 101
There is very little consensus on what people first picture when they hear the words “corn flour.” I think of the flour used for masa, a dough to make tortillas, gorditas, and many other Mexican corn products. I understand in Great Britain it will bring images of a white and very fine product, what is [...]
Prepping Avocados Ahead of Time
I thought it would be interesting exploring browning of avocados, and trying to objectively identify ways to keep them green...click on image for more
A Golden-Brown, Crispy, and Oil Free Baked Breaded Cutlet
Milanesa is a breaded cutlet, which in Mexico may refer to different kinds of meat (chicken, beef, etc.), although the original was veal. For recipes of not deep-fried breaded cutlets, the results looked either pale or they called for generous additions of oil, which defeats the purpose of not deep-frying ... click on image for more
