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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?

asked by @mtrelaun about 6 years ago
2 answers 1181 views
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Amanda Hesser

Amanda is a co-founder of Food52.

added about 6 years ago

Should sit right on top of the liquid.

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added about 6 years ago

That's what I thought but I wasn't 100%. Thanks, A!