Pre-grated gruyere is awful. Dry and crumbly and it doesn't melt right. And it's expensive (not that gruyere is ever cheap.) Seriously, don't buy it. Especially if you're making onion soup.
That said, you should buy Ceriello's homemade chicken stock if you're in a soup-making frenzy. I'm thrilled that they're selling it now. And it's good, though I did have to strain it before using.
(I made Jacques Pepin's onion soup last night, which is so unbelievably easy, but is also so much better when the cheese melts the way it's supposed to.)
That is all.
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