Restaurants & Bars 2


Bill Smith | Jan 15, 2002 09:20 AM

First time user so pardon any minor faux pas. I saw Anthony Bourdain participated in this forum, pretty cool. I have a question about julienning thinly sliced prosciutto. Does anyone know of any tricks to keep the finely julienned strips from sticking so firmly together? Thanks.

Want to stay up to date with this post?

Recommended From Chowhound