drop them into acidulated water until you’re ready to use them because the flesh discolours quickly. Keep an eye on them while cooking as they can turn to mush quite quickly. FAQs about BBC Food ...

Scrub the sunchokes and carefully peel the outer skin. Slice them thinly and store in ice water. Melt the butter in a heavy-bottomed saucepan over medium heat. Add the garlic and shallots and ...

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Aside from the thickness of a cut, the most significant variable for how long it takes to cook a pork chop is whether ...