Posts by Suzanne

I'm an oldster, and I've worked in other industries, so I believe in dressing "up" for interviews. This is an exec position. You want to look like an executive. It's a management job as much as a cooking job. A suit if you have...

I like the idea of a tart with pate sucree, coconut-lime pastry cream filling, and caramelized pineapple on top. Or if you don't want to have to bake a crust, I recently did a crumb crust with panko and almond butter -- you could use...

Welcome, blackbirdpies!! You're our kind of gal. :D Looks like you've got a good start -- especially knowing that it doesn't take a lot of $$$ to eat well. Look through the topics, you're sure to find some that will interest and...

The second sentence was true hundreds of years ago, when spices were used to cover up the off-flavors of food well on its way to rotting. If you look at recipes from medieval and Renaissance times, you'll see lots of spices where you...

First, we don't believe that any questions you might ask here are dumb. (Well, maybe some . . . but not this! :lol:) And you have definitely come to the right place. Sounds to me like you're not letting the pan and oil get hot enough...

Skip the granules -- all they'll add is chemicals and salt. If you've got a good chicken, you'll get the flavor you need. Besides, if you add salt too soon, by the time the soup is done, it might be too salty. But you might want to add a...

Larousse Gastronomique gives the procedure for clarifying butter as:Heat the butter gently until it has stopped bubbling and sizzling. By this stage, the water content has evaporated and a sediment forms in the base of the pan. Use a...

Dan -- use it as you would unsweetened chocolate, because that's pretty much what it is. The percentage is of cacao (solids and cocoa butter) -- the higher the percentage, the less sugar, milk, extra fat. So 99% has almost nothing else,...

Quince are also available around now from farmers' markets. Yeah, they're pricey, but you can actually use the whole thing -- I took the skin and core and seeds and boiled them with water to make pectin. Membrillo is easily ordered...

Don't add more egg whites; all that will do is dry it further.