Improving Food's Flavor
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 367. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Just as long, slow simmering improves the flavor of hot foods, so does chilling improve the flavor of many sauces, relishes, and salad dressings. Chill these foods for several hours or overnight before serving so the ingredients can blend for a full-flavored taste.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Dubai's Spice Souks #2" by mckaysavage; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/56796376@N00/5373662259. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.