Posts by Breton Beats

One word: NETWORK with your contacts here in the U.S. Keep in mind I am not French so I do not know the "official" answers. A couple question first?What is your profeciancy? How well do you speak French? Have you ever been to...

It seems there is a bunch more on ebay. Peronally I have never seen them outside of France.

How about parsley oil. If done properly it lasts longer and is a great addition to fish or pasta. Blanch the Parsley, Then blend with oil (I like evoo since most applications it doesn't get heated). Let sit for 2-3 days, then strain...

I currently own a boulangerie (becoming a ) bistro. In the lovely NW (Washington state). Besides artisan breads and viennoiserie, we do some classy sandwiches, soups, and we are working on an amuse bouche, casse-croute menu. Prior to...

I like to take carrots and ginger and juice them(in a juicer) then I but it on the stove and slowly reduce it for a couple of hours. In the end I add a pat of butter and maybe some fresh herbs. It is light because it is not full of...

No not whole milk, it means Heavy Cream or Whipping Cream (unwhipped of course) - that's the trade name for it. They are fairly interchangable. They are about 40%fat. Depending on the recipe, it is usually not interchangable with milk...

Showing respect before it was earned and then even after it was proved it wasn't deserved. The "yes chef, no chef". Also it being assumed that because I didn't know how to cook that I didn't know how to eat. I came to culinary...

Well this is a little late in replying but how about pickeled ginger. That stuff really packs a punch,but at the same time doesn't add too much sweetness. Chop it up tiny and add it to the ganache after chocolate is melted and before it...

I don't have tons of experience with bread pudding but have made it for desserts and am familiar with the formula's and such. But in the past I have always used simple yeasted breads. Does anybody have any experience making bread...

It would help to know the application you had in mind, and your reasons for not wanting to use half-and-half or cream. I have made a sauce with soy milk for a vegan client once. It was so-so but most vegan substitutions recipes usually...