Posts by chefinfrance

Here we have a straight forward question about vinaigrette before we know it we are talking about sesame flour, sesame oil ,rice wine etc etc . You can mix all three with what ever you want but please do NOT call it vinaigrette. By...

There is no reason why you could not have a tomato aspic jelly, juice of tomato with gelatine would set like a jelly not so sure what you would call it if frozen though, maybe a sorbet. steve www.masterchefinfrance.com

Aspic jelly is any stock beef chicken or fish that has gelatine added when warm [geletine is made from boiled beef bones]this creates a jelly. Aspic jelly is used mainly in buffet work to give a glaze and protect the meat or fish. If you...

Interesting comments, but the answer seems a little bit more obviouse to me, firstly the quality of the butter is very important secondly the butter must be clarified [ when butter melts the fat separates from the whey and impuritys]...

If you like your dressing thick and creamy you should mix your vinegar and mustard then slowly add your oil wisking all the time this makes a emulsion, alternativly use a hand blender. steve www.masterchefinfrance.com

As a chef for 35 years I understand that people have different tastes. I do not understand why guests would choose snails, for example. During the French revolution with famine rife understandably people ate anything and everything lots...

Sorry if I am repeating anything, I have only read this page. Unfortunatly the people concerned will not be reading this page otherwise they may learn a thing or two. I live in South west France the home of fois gras so I know what I am...

I think the man will be turning in his grave at this thread. If you want to use classical culiniary terms then you must respect what they mean. you cannot make demi-glace unless you reduce sauce Espangnol by half, demi means half. you...

I think you will find Engish and French share many words in common because of there links with Latin. I will look into your surloigne theory but sur in French means on something, not above as in oeuf sur le plat [egg on a plate] also why...

Its not surprising it gets confusing when butchers call meat by all different names to up the price. Loin of beef was cosiderd so good by Henry the eighth of England that he knighted it hense Sir loin, Striploin is the same cut off the...