Ruthie's Table 4: Jamie Oliver (Part 02)
Ruthie's Table 4
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How to Cook a Curdle Sauce
It's something I make very often. The chemistry of cooking is so interesting isn't it? The lemon with the juices and then the milk. If you put too much milk in it never gets that brown kind of crusty. And also once you pour the milk into about three quarters of the pork you know you don't want to touch it. You say don't touch it. Don't move it. Because let it just be patiently.
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