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Posts by kuan

 90 years Ed?  You have proof of that I see?  ;)
Also at some point too, like three quarters of the way cooked you get the spatula and press the potatoes down into the dish so you pack them nice and tight.
Hah  OK.  :)  
I normally use a bit more oil.  The cutlet has to "swim" a bit even while pan frying.   On the final breading step it's important that your press the breading into the cutlet.  Don't just coat and shake it off.  Firmly press it on with the palm of your hand.
Hey since you're from KC what's the best hole in the wall place in KC?   Or where do chefs eat on their days off?
You sure you're not thinking of the NRA show?  ACF has plenty of sponsors too, that's how we keep our organization alive.
You have a few options.   1)  Start with hot cream and milk   2)  Cook them on the stovetop partially before transferring them to a baking dish and putting it in the oven.
A few tablespoons of ice water should bring the dough together.
I wonder if his wife knew what a great fella he was here on cheftalk?
Don't fall in the tandoor!   I've been watching some of these videos from India and these people are amazing.  They get so much done with so little. 
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