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“Chicken stock for saltiness. White wine for acidity. Butter for creaminess. Parmigiano-Reggiano for nuttiness. A pinch of saffron for earthiness and color. And the licorice powder? That's to add an unexpected hint of sweetness. Perfectly balanced.” — Katrina Kwan
Chicken stock for saltiness. White wine for acidity. Butter for creaminess. Parmigiano-Reggiano for nuttiness. A pinch of saffron for earthiness and color. And the licorice powder? That's to add an unexpected hint of sweetness.
Perfectly balanced.