Posts by Breton Beats

It would be more helpful to say what wasn't right about it. Also, what your end goal with the caramel is. Many recipes tell people to start with dry sugar and proceed from there. While it is possible to make caramel like this I find it...

Just look for recipes for Genoise (or French butter cake). This method requires that you separate the eggs and whip them each. Then combine together again. That is where the loft comes from. Just curious why no chemical leveners?

I never reccomend that restaurants try to make thier own bread. On the professional level it is a skill and area of cooking that is completely different from other food preparation. With artisan breads so popular it is what the public is...

When cooking at home: I make stock out of whole chx, it is the only way I buy the meat. I never consider the meat useless that is leftover, I usually shred it and add it to the soup, or mix it with some spices and throw it in a taco or...

Don't know much about donuts but yes to the bread dough. You can freeze before rising and after, and anywhere else during the process. How do you think your super market makes "fresh bread" it is probably par-baked then...

I am interested in techniques for making and serving large bathches of French Onion soup. I have made it many many times, at home. Where I can carmelize the onions in the pot and then add my stock. etc... Currently we make carmelized...

Whenever I have worked in restaurants we would get our bones from different sources. Chx and Fish and Shellfish - We bought whole chx/fsh/shellfish, broke them down and then used the carcass. Sure there might be a little meat left on the...

Keller It think it all depends on what you buy cookbooks for. If it is to use everyday, then I would probably pass. If it is to get inspiration by looking at dishes, presentation, decor, etc... Then I would definately get the books (and...

If you buy commercial ice cream that does stay soft then you are buying icecream with some not so natural stuff in it. It's pretty natural for ice cream home made or not to get hard/frozen. If you absolutey need it soft try adding corn...

Either Brine or marinate in yougurt. Also cook to exactly 155 then take off heat. It will keep cooking. I always use a thermomater when cooking meat.