Strain the mash using cheesecloth or a fine mesh strainer to collect the liquid. Heat the liquid and dissolve sea salt to make a brine, then let it cool before mixing it back with the mash. After ...
3. I also love charring sautéed vegetables on high heat with soy sauce, using that nice, charred aroma to flavor them. This is also a super easy technique for home cooks looking to level up their ...