PESTO TIP PREVENT BROWNING
Your pesto is always a hit, but it turns muddy after a few hours. To keep it green---Blanch the basil in boiling water for 20 seconds, then dunk in ice water before starting your recipe. Blanching deactivates the enzyme that causes browning, so your pesto will look as great as it tastes...
__._,_.___
Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
.
__,_._,___
