The Boston Globe, February 7th, 1999
Every cook has her secrets, LITTLE tricks that give a dish more taste or mask unwanted flavors. Honey, onions, and yogurt work wonders at both of these tasks. So does ordinary milk. "Milk is a great tenderizer," says Shirley Corriher, author of CookWise (William Morrow), which explains the science and chemistry of food. Italian cooks discovered this when they first braised pork in milk. As the milk simmers, it coagulates, producing funny-looking curds, but after straining and whisking, it becomes a smooth, mildly sweet sauce that doesn't seem at all related to a glass of milk. Root vegetables ...
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