Every month, in Off-Script With Sohla, pro chef and flavor whisperer Sohla El-Waylly will introduce you to a must-know cooking technique—and then teach you how to detour it toward new adventures.
Growing up, my mother always had a loaf of Sara Lee pound cake in the freezer. I don't remember it ever getting thawed. We'd carve off thin pieces and eat them quickly while still frozen, dense, and chewy. I loved the sticky crust and how cleanly the tight, tender crumb sliced.
from Food52 https://ift.tt/3ohXMfw
0 Comments