Tastes to Try: The Next It Ingredients
Whey, the rich-flavored byproduct of cheesemaking, is showing up on restaurant menus for distinctly different reasons. Andrea Reusing at Lantern in Chapel Hill, North Carolina loves the taste of whey-fed pigs; Matt Lightner at Castagna in Portland uses it to poach halibut; and Terrence Brennan at Picholine in New York City floats a whey "cloud" on top of an asparagus soup (photo).
Photo courtesy of Picholine
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