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ํ๊ฐ์ด ๊ฐ๊น์ด ๋์ด์ ์ธ๋ ๋์๋ฝ ๋ณถ์์๊ณ ๊ธฐ๋ฌด์ค๋น&๋งค์ด์๊ณ ๊ธฐ๊ณ ์ถ์ฅ๋ฌด์ค๋น ๋ญ๋๋ญ๋ํด๋ ์๋งํ๋์๋ฝ์ด์ต๊ณ
์๋ ํ์ธ์ย ์์์์ค๋ง ํ์๋ค๋ก์ ๋๋ค ์ ๊ฐ ํ๊ฐ์ด ๊ฐ๊น์ด ๋์ด์ ๋์๋ฝ์ ์์ค ๋๊ฐ ์์๊ฒ ์ต๋๊ฝ? ๋งํ ๋์ด ์ธ์์ ๋์จ ์ฐ๋ฆฌ์ง ๊ท์ฌ์ด ๋ง๋ด์๋ค์ ์ํด ์ค๋๋ ์ ๋ ์๋ฒฝ 4์40๋ถ์ ๊ธฐ์์ ํ์ต๋๋คย ์ฌ์ค ๋์๋ฝ์ ๋ฐด๋์ ์ ์ฒญํ๊ฑฐ๋ ํ๊ต ์๋น์์ ๋จน์ด๋ ๋์ ๊ทธ๋ฐ๋ฐ ํ๊ต ์๋น ๊ณต์ฌ๊ฐ ์๋๋ฌ๋ค์ง ๋ญก๋๊น..? ๊ทธ๋์ ์ด์ํ๋๊ฑฐย ์๋ค์ด ์ข์ํ๋ ๋ณถ์์๊ณ ๊ธฐ , ๋งค์ด์๊ณ ๊ธฐ๊ณ ์ถ์ฅ ๋ฌด์ค๋น๋ฅผ ๋ง๋ค์์ด์ ์ ๋ ๋ ๋๊ฐ์ง๋ฅผ ๊ฐ์ด ๋ง๋ค์ด์ ๋ฒ๊ฐ์ ๋จน์ผ๋ฉด…
4 Levels of Fettuccine Alfredo: Amateur to Food Scientist | Epicurious
We challenged chefs of three different levels – an amateur, a home cook and a professional chef – to make their versions of Fettuccine Alfredo. And then we brought in a food scientist to review their work. Which Alfredo was the best? Check out the level 3 recipe on the ICE food blog: Still havenโt…
