...
for the chowder and it turns out that there are more than three
tweaks – there's a surprise!
There
are three thickening choices to add to a chowder, crushed crackers,
the hardtack ships biscuits also crushed or a roux. The recipe given
uses the roux method.
If
you're Lactose intolerant, use stock to replace the milk and a plant
based spread that is suitable for cooking.
In
case you were wondering why the diced potato wasn't added to the
other veggies when sweating it was entirely deliberate. Potato tends
to stick like cement to a pan because of the release of starch and so
will wreck your soup base. Submerging the potato and the corn later
into the soup is a perfect solution – problem solved.
Speaking
of corn - it is definitely not sweetcorn season and I mentioned cobs
of corn in the recipe. When the season arrives and you use cobs
you'll need to strip them. Please note you don't have to risk your
fingers stripping a cob. Years ago I treated myself to a piece of
kit that really does what it says – say hello to my sweetcorn
stripper – I bought mine in South Carolina, Charleston
Cooks to be precise and
it's made by Oxo.
I found, researching recently, the same one imported at a ridiculous
amount of dosh. There are however alternatives out there.
Here
it is :
the
stripper with its guard
the
stripper without
More
photos – from the beginning
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