I’d love to share a little of what I learned from my dinner — steak with patatas bravas and sautéed corn with pepperoni.
For the bravas sauce, I added a bit of Korean chili flakes and smoked paprika, then sautéed some tomato paste — it really gave the sauce more depth and umami.
As for the crispy potatoes, try boiling them with a little baking soda. It helps break down the pectin and creates more surface for that golden, crunchy finish.
Simple tricks, but they make a big difference!
#foodstr #zapcooking
