After I wash mushrooms in salt water, I dry them in a salad spinner. Then I insert the spinned mushrooms into my wok, that's hot with safflower oil. At this poi
japanese-cuisine
efficiency
ketchup
thai
ingredient-selection
vital-wheat-gluten
okra
cilantro
gnocchi
asparagus
baking-powder
water
vegetarian
baking
uht
cakes
refrigerator
shrimp
broth
kebab
flatbread
soy-sauce
pot
brining
cultured-food
liver
flour
cajun-cuisine
clams
beans