Posts by Scarecrobot

Care for another version? This recipe has been said to produce the best onion soup in the city in some people's minds. at a certain point you'll see why I just look at them and smile & say thank you. We make 10 gal. @ a time so you...

There are a few things you can do. First simply if you broth is lacking flavor add more flavor to it. Mo chicken parts friend. Second- Help out that lil chicken. A basic broth should have onions, carrots, celery ,bay leaves, thyme pepper...

The best thing to do would probably mince it & fold it in with your egg whites. That way you'd have your ham or whatever solids you put in there evenly distributed through out the souffle'. If you use vegetables I'd go with a puree.

[quote=tigerwoman;178477]what is chicken marengo exactly and would appreciate a recipe Chicken Marengo is a historic dish involving Napoleon. An improvised meal of chicken tomatoes brandy or cognac. egg & crawfish. Napoleon's...

Confit has sort of become one of those loose terms as I understand it. You slow cook the peppers in a neutral type of oil, and the peppers release their natural oil as opposed to fat, you then cool the peppers & keep them submerged...

Corn Flour is a fine powder, like regular flour, corn meal has more grit to it mostly for texture. It fries with a nice crunchy texture. If your looking for psuedo authentic "Cajun seasoning" Get Tony Cachere's. Look for it in...

Facon is right use the bones for remoulage. Won't be as flavorful as a first run stock but beats the he!! out of water or bullion. God don't use a pressure cooker. You risk losing nutrients and the flavor that results from doing it slow...

Sounds like you might have settled on the grilling idea. Everyones a sucker for grilled food. Might suggest smothered chicken over rice or a dish we've kind of adopted here that's a bit more fancy, chicken marengo. Pretty easy to...

I personally handle my own blades. Got some fancy Shun knives that I use a wet stone for. There's a guy that comes around to do house knives & some cooks use him. I'll give him my old wusthof chef knife. But he uses pretty rough...

At this point there was quite a bit of separated oil in the pot and I'm not sure where it came from. Was the heavy cream cooked at too high a heat and it separated? Were the remnants of the italian sausage enough to produce that much...