Posts by foleyisgood

no problem! I usually find myself either finishing things in the oven or holding them there anways. I always think, if the outside is done, its done frying. Temp it and finish in the oven or hold if its where it needs to be.

Do not bring the temp of the oil down, no matter what you do. 350-375 is the zone for frying and I would not deviate from it. That being said, if your chicken is not done after it appears to be golden brown, remove it from the oil and...

Well, I don't know but it does seem like an interesting thing that one could try. I am immediately reminded of gnocchi when I hear that idea. Perhaps you should do some experimenting of your own and report back, who knows you could...

I encountered this for the first time recently looking a Korean cookbook. I had never thought of using it as a coating but apparently it works. I was wondering what kind of results you would get compared to flour and other...

Is it possible or practical to sous vide an item with a flavorful liquid in the bag? I imagine vacu-sealing would be problematic with liquid but perhaps it would save time so you wouldn't have to brine ahead of time, instead doing so as...

this intrigues me please elaborate

two words Ferran Adria

you guys are too funny. One thing that I noticed was not mentioned was macedoine and parmentier (however brunoise was). Are these typically excluded because my stocks teacher (a master chef from France) pounded in the 3 dice to our heads.

This can be very problematic when making gallons of stock. In a kitchen at school we used a chill blaster and it always got it down in a matter of an hour or so. PeteMcCracken is correct as far as I remember. 2 hours then 4 hours

In my search for my own muse I have come up empty handed. What inspires YOU in the kitchen?