Anyone have a recipe for Tsukune cooked on a grill? Everything I find is for frying because the consistency is not right for a skewer.
There is a very good one in Mark Robinson's book Izakaya which does produce the right consistency for grilling.
thanks. ended up being a book I forgot I had. The tip that worked was refrigerating the mix first.
Pizza on the Grill
How long do you keep sour cream, once it's been opened?
Anyone tried trendy sous vide cooking at home?
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