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!
Please enter a valid email address.
Well played. You deserve a cookie.
Consider them debunked
10 Grilling Myths That Must Go Away
What Went Wrong? The Hard-Boiled Eggs Edition
8 Recipes for Eating Well (and Feeling Strong!) During Ramadan
27 Genius Recipes for the Grill
DIY Hamburger and Hot Dog Buns
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)