When You Use It In Cooked Foods, It Changes [the Tabasco Flavor] A Little Bit; It Loses A Little Bit Of The Bright Acid That You Love On It, But You Get That More Cooked Heat And Chile Flavor Down.

-Mario Batali

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When You Use It In Cooked Foods,

Mario Batali

When You Use It In Cooked Foods, It Changes [the Tabasco Flavor] A Little Bit; It Loses A Little Bit Of The Bright Acid That You Love On It, But You Get That More Cooked Heat And Chile Flavor Down.

Topic

Flavor

Littles

Acid

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The Tradition Of Italian Cooking Is That Of The Matriarch. This Is The Cooking Of Grandma. She Didn't Waste Time Thinking Too Much About The Celery. She Got The Best Celery She Could And Then She Dealt With It.

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