Ah, so the cornell uses the egg as an emmulion aid for the marinade. Thats interesting in and of itself. I would guess just so that it clings to the bird?
Al
This is interesting. I have heard of this before, probably on this forum. The use of egg makes me think of Cornell Chicken. Anybody ever try boosting the Cornell style marinade with elements of veleveting?
How about deactived baking...
Hi all,
Wecolm to Monday!
Even cooking: You will get some varience but nothing too crazy. Pork butts might not all come out at once but likely all within the hour. This is far more evan any other stacked type smoker I have used. ...
Damn small screen, anyway, you can smoke overnight unattended with no issue in a restaraunt environment. Thats not to say you can, want, or should, in a home or competition environment. In a commercial environment there are many...
Raibeau,
Funny, we mainly run on red oak too. Maple and apple are what you would expect from our part of the world but oak is the most consistant. When I say consistant, I mean variety, not cut. It sounds like you get much better,...
You asked for it....
The Chef is Frederic Filliodeau. He is currently at the Ottawa Sheraton. At the time he was exc. at LCB Ottawa in house Restaurant, Signatures. In those days Signatures was a five Diamond place, and while part of...
This isnt going to help you much but one of the best plates of food I ever had was a snapper dish served with a broccoli sause. It was a muted green, like raw broccoli, thick like mornay. The kicker was the sauce was finished with the...
