|Cooking demo by Marcus Samuelsson|
|Marcus Samuelsson Up Close|
I don't know why this photo keeps uploading sideways ;P
Tidbits I learned:
- The reason unsalted butter>salted butter is because salt acts as a preservative so usually unsalted butter is fresher than salted. (I had always used unsalted because it was easier to control salt levels myself, plus, I like having one butter in the fridge for both cooking and baking)
- Save shrimp shells for making a really flavorful, layered ramen broth
- Gewurztraminer wines pair really well with spicy foods.