This is just a tip for those who already know how to cook, from scratch as they say.
Most, no, almost all, people have no practical idea, any more, about what to do with packing oil, often good quality olive oil (better than you may use for frying), that sits in cans and glass jars of things like smoked kippers, smoked oysters, sardines, anchovies, canned or bottled specialty meat, etc., after you have finished off the solid contents.
I am going to point out some things you can do with that.
No comments:
Post a Comment