Man meint ja, bei Guacamole gäbe es recht wenig Spielraum bei der Zubereitung. Falsch gedacht! Plus: Spätestens bei der Beigabe Chips wird der Spielraum nochmal exponentiell erhöht, wie es scheint…
„We challenged chefs of three different skill levels – amateur Jerry, home cook Daniel, and professional chef Saul Montiel from Cantina Rooftop – to whip us up a fresh batch of tortilla chips and guacamole. Once each level of chef had presented their creation, we asked expert food scientist Rose to explain the choices they made along the way – both good and bad. Which guac are you putting on lock?“
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