I am constantly opening a carton of soy milk for a recipe only to have the rest of the carton sit in the fridge till it goes bad. I was wondering if I could freeze the soy milk in an ice cube tray and pull out a few cubes when needed.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.