I want to bring some kosher foie gras home from Paris. Should I buy it fresh from a butcher or buy it canned? What is the best kind to buy either way? If I buy it fresh, how do I pack it to make sure it stays fresh for the trip back to NY? Thanks!
Whether added to snickerdoodle cookies to make them wonderfully soft, to whipped egg whites to make them stable, or to simple syrup to prevent sugar crystals from forming, cream of tartar is an all-around good thing to have on hand.