Welcome back to the ChefMD® video blog!
This week’s question asks about making the perfect crispy, steamed asparagus. Well, you can’t really do both at the same time (steamed and crispy simply don’t go together), but asparagus is awesome and there are a few ways to prepare it just right. Click on this week’s blog and I’ll demonstrate!
Send me your questions to our contact page. If your question is selected, look for my response in a future blog.
Cent’anni! May you live a hundred years!
John La Puma, MD
Welcome to another ChefMD® video blog! This week, we’re looking at oil. No, not the $120+ per barrel stuff, but the oil you can cook with, use on salads, or simply quaff some evening. Okay, forget that last one.
There’s a difference between the best oils for cooking versus the best oils for eating. The best cooking and browning oils have high smoke points; the better oils for eating are “small producer” oils including walnut oil and certain others. Click on the blog for details!
Send me your questions to our contact page. If your question is selected, look for my response in a future blog.
Cent’anni! May you live a hundred years!
John La Puma, MD
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