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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Add 1/2 cup water, brown sugar, onion, ketchup, garlic and bouillon cube. Cover; simmer 30 to 40 min or til tender. Remove chops to serving platter, keep warm. In small bowl, combine flour with 1/4 cup water; slowly add to cooking liquid, stirring constantly. Cook til thickened. Stir in sour cream; heat thoroughly. DO NOT BOIL. Serve sauce over chops.