Posts by AllanMcPherson

[QUOTE=boar_d_laze;264761] Or else just force them through a sieve. That's the ticket, right there. Passing the potato through a sieve or a tamis is the way to go. You'll get the finest, smoothest texture without any of the ...

You can also freeze a "bullet" of sauce and seal it in the bag solid state. --Al

This thread has deershanked my mind. Thanks, guys! --Al

Yeah, I understand that. I rarely use brined capers at home and stick solely to the salted. At work, its the other way around. I personally like the salt and since I use them for myself ( and the Mrs.) I don't worry about the...

Broccolini is actually a fairly "new" vegetable. Its a hybrid of broccoli and chinese kale. Its also sold under the trade name "aspiration" (I think in an attempt to get customers to associate it with asparagus). ...

If you were using a fatty sauce I would recommend investigating tapioca methyl-cellulose (willpowder is a good source). If you can't quite match the flavours of your wet sauce with a dry spice blend (which seems to me to be a entirely...

Rinse, soak for a bit, and blanch in white wine. If they are still too salty blanch again. --Al

Anybody know if she is actually playing Julia Child or sort of a "Harvey" interacting with the "narrator" of the story? I haven't read the book but used to check out the blog occasionally. For what its worth, Joan...

Know when to walk away. A good review is always wonderful to get and its natural to want to post a copy on your menu board, lobby, etc. Just remember to not fall in love with your press clippings. A glowing review that greats...

It should work just fine. I use conventional gelatin but from what I've read agar agar actually makes the process go faster. The big thing with this method is patience--let the stock thaw slowly, without putting pressure on it. --Al