Hey Parker, thank you for sharing these amazing recipes? Why do we have to purée these spring onion cold? I thought we have to purée things piping hot?
great cooking the only thing i would say is try to start using different fats to cook with other than relying so heavy on vegetable oil. clarified butter, lard, duck fat, butter etc.. i know they are not as neutral but over time you will see the importance of avoiding them when possible.
Good tip, I like using rendered chicken fat for chicken, also like butter and cb. I filmed that video a while ago, so I don’t really remember what I used.
