There are many schools of thought on how to best tenderise meat, but for Palisa Anderson an approach that adds flavour will always win out
Growing up as an urban child of an émigré in the 1980s, cooking at home alternated between frugality and large, whole-community celebrations.
When we had meat, it was eaten sparingly and always accompanied with three times more vegetables. This had less to do with being frugal and more to do with my mother’s traditional diet – but when we did have it, it was always so flavourful and tender.
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