Tradition and Innovation in America’s Taiwanese Cooking – Eater



Eater

Tradition and Innovation in America's Taiwanese Cooking
Eater
Erik Bruner-Yang, Maketto's executive chef and co-owner, likens the starch's cooked texture to melted cheese. To me, the consistency came off more jelly-like, and after the initial surprise of its texture, I warmed to the way the its gooiness melded

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