Does anyone know what subric is exactly? Escoffier has a recipe but it is vague. A menu from Thomas Keller mentions it, but no description. Can anyone help? Mine tasted fabulous but resembled crepes--not sure if this proper.
Cooking with a dull knife is not only a challenge, it can be dangerous. Dull knives are likely to slip while slicing vegetables and can easily cut you. Here’s a quick and easy way to straighten out that blade.