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Digital pH meter for fermentation monitoring, acid levels
Adjustable stand — hold cookbook or tablet at eye level while cooking
Paper-thin dough sheets — baklava, spanakopita, börek, strudel
Record your recipes and experiments — organized cooking journal
Cola-style acidity — craft soda making, pH adjustment
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Digital pH meter for fermentation monitoring, acid levels
Adjustable stand — hold cookbook or tablet at eye level while cooking
Paper-thin dough sheets — baklava, spanakopita, börek, strudel
Record your recipes and experiments — organized cooking journal
Cola-style acidity — craft soda making, pH adjustment
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Peel and devein shrimp. Butter (use melted butter) 4 sheets of phyllo dough at a time (keeping the remaining dough moist) and stack on top of each other. Cut dough into 1" strips and wrap shrimp, leaving tail exposed. Bake at 350 degrees for 5 to 7 minutes until pastry is slightly brown. Reduce heavy cream with shallots and champagne vinegar. Reduce by half. Beat in 1/4 lb. butter and keep warm. Place shrimp on serving plate with a dollop of buerre blanc.