i have the french laundry cookbook by tomas keller. he recomemend adding white distilled vinegar when "steep"ing the lobster in boiled water.
but he didnt explain whe he recommended that. or maybe i didnt read yet the reason of doing that in the cookbook.
could anyone explain why should i add either white vinegar or other types of vinegar when partially cooking lobsters?
Updated 4 months ago | 48
Updated 5 months ago | 38
Updated 5 months ago | 42
Updated 4 months ago | 3
Updated 23 days ago | 4