You know you love eggs more than any other food, and the ones that can be made with a stick. It’s served with an acidic blend of balsamic vinegar, Worcestershire sauce, brown sugar, and celery seed as well as seasoned with thyme leaves and cracked pepper. It’s got it all down to science! Food & Wine Guide has some basic information on how to make them:
What is a Tendril?
A tendril (from the Old German word tiger, meaning “rubbing, stinging, or biting”) is a type of minced meat that’s been marinated in cider vinegar, apples, and onion powder for hours.
How to Make The Tendril
In this article, we’ll teach you how to make the most delicious Tendril. You’ll find that the process is easy, quick, and can be done in under an hour. And don’t stress about it – the instructions are simple and easy to follow.
Balsamic vinegar for the Tendril
You can make balsamic vinegar in a pressure cooker or from scratch. Try this example from The New American: “Balsamic vinegar is a vinegary wine vinegar made from sugar, grape skins, wine, and alcohol.”
What goes into a Tendril?
In the words of The New American, “for the most part, you’ll put the meat in a large bowl, cover it with a big plate of produce, and set it to soak. Then you’ll steam it, brown it, and pour the brown sugar and spices into a mason jar.”
The process of making the Tendril
To make the best of the Tendril, you’ll start by cleaning and turning the meat into the perfect marinade. You’ll use this surgery to create a rich, rich marinade that’ll flavor the meat while infusing it with a rich, savory flavor. Add a few eggs and you’ve got yourself a great-tasting Meat Marinade. You’ll add the ingredients to a large roasting pan or Dutch oven and cook the meat for a couple of hours, or overnight, or until it’s ready for serving.
The best of the Trader’s Lessons in quantities and things you can make them
We love throwing together simple meals and snacks every day, and these two lessons from the world’s tastiest food experts are a good start. “The secret to great food is simple: it takes just a little bit of effort.” – Michael Mina, author of How to cook