Currently frothing the Parsnip Fondue for tonight. Never quite a simmer but just below an onsen. Frothing allows the soup to slowly gain volume through the addition of air. If it boils – it spoils.
It will be airy, light and full of earthy goodness. Accompanied with White Truffles and Rosemary, it is becoming one of my signatures.
As well I’m shaken my pet-pet to the groovy rhythms of Jemeriquie
Never heard of frothing before. Mmm. My mum brought me a large box of Jerusalem artichokes. Do you think ‘frothing’ would work with them, too?
Between courses now…
Absolutely those would work wonderfully! I haven’t worked with them for about 5 years now. I truly do miss them, as they are a great ingredient for soups, roasts and braised dishes (your mom seems cool enough
I’ll go into “frothing” in more detail this evening once I return home.
Thanks for the comment.
N
Thanks! I’ll check back later then
Hey Nolan , how u doin ? u goin home …when ?
Happy Holidays, hope u have a wonderful time with your family n dear ones !!