I’m cooking up some pork with lentils for a dinner party on Saturday. The recipe calls for boiling them in water, but we can do better than that. I’m going to try using a mixture of fresh chicken stock and white wine. I don’t see why it should be worse with more flavour-giving components. If it works I’ll post the recipe. If it doesn’t work I’ll say why not.
-
Recent comments
- Tom Blach on The olive oil to buy
- Sean Hardon on Facebook on The olive oil to buy
- Ian Black on The olive oil to buy
- David Strange on The olive oil to buy
- Dids on The olive oil to buy
- Davy Strange on Facebook on Dinner
-
Gratified by Elitistreview?
Send me a gift or some much-needed fun tokens
View my Facebook profile
Kake wrote:
I can’t see much that would go wrong either, unless your stock is salty enough that it interferes with the softening of the lentils. I usually cook lentils in stock unless I’m making an Indian dish (where the spices provide enough flavour on their own).