Posts by chefinfrance

As promised recipe from the Lady hanah book of 1747. Beef Royal Take a surloin of beef, or large rump, bone it and beat it very well, then lard it with bacon, feafon it with salt, pepper, mace,cloves and nutmeg, all beat fine, fome...

[QUOTE=boar_d_laze;283912]Modern French may be as it may be, but the OED as well as every other responsible etymological source I could find on the net, cites the origin of the term "sirloin," as the ME (middle English)...

As I pointed out the French have two names for cut from tthe sirloin, entrecote [between the bone] and faux filet [false fillet] they do not use the word loin so whilst my idea of Henry viii may or maynot be true the idea of surloin as...

One for all you trivia fans. you have loin of lamb and pork story goes Henry viii favorite cut of beef was loin so he knighted the joint hence Sir loin. Any classic recipe for Entrecote or faux fillet. Bordalaise , Marchand du vin,...

There are soccer players then there is David Beckham its the same with chefs. If you have a passion and desire to be the best then chase that dream you might not make it but its worth the effort . Best of luck Steve

Robe de chambre is a potatoe cooked in its skin [pomme robe de chambre=== potatoes in dressing gowns] However robe de champs does translate to dress [gown] of the field which would suggest the vegetables are cooked in thier...

Its a bit dificult this one never heard of some one being able to make Hollandaise in one place and not another. The most obvious answer is you are adding too much water and not enough heat at work this would produce too much volume...

I am afraid teamfat is of the mark, chuck is the neck and the upper part of the shoulder and does not come from any other part of a cow. Some people may include a little bit of the end of the rib but thats bad butchery. Ed was close but...

It may be different in the USA than in Europe but here its not about taking an exam its about a accumalation of knowledge and skills. You must have a formal training and aquired lots of experiance over many years and of course you must...

I think the point as some merit, a good example for me would be pea puree, it seems to apear on so many menus and is quite obviosly made from frozen peas, if it was not fashionable critics would mark you down for using a frozen product....