Made a cartouche for simmering creamed onions but am unsure. Should the cartouche be cut to sit on top of the liquid? Or should it be trimmed to fit the opening of the saucepan?
Amanda is a co-founder of Food52.
Should sit right on top of the liquid.
That's what I thought but I wasn't 100%. Thanks, A!
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Well played. You deserve a cookie.
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