
Tag Archives Prairie Ink Restaurant and Bakery

VIDEO: Cooking up good things with pulses
Canned chickpea water substitutes for egg whites in making macarons
Reading Time: < 1 minute While Canada grows copious amounts of pulses, most are exported. Chefs Geoffroy Dextraze and Chef Chris Kopp of Winnipeg’s Prairie Ink Restaurant and Bakery share their experiences developing new pulse recipes for the provincial launch of the International Year of Pulses. The event was put on by the Manitoba Pulse and Soybean Growers and attended by […] Read more