Posts by Zora

Thanks guys. Armed with all of this info, I've looked at the recipe in question again and decided that it isn't really a seviche. The chef CALLS it a seviche, but he's inverted the method. He pickles the cubed fish in oil and salt for a...

Hmm. The seviche I've eaten has been completely coagulated. That is, all white rather than pink in the center. As for altering the recipe: I'm just the editor. I can't change the chef's recipes. I can only question them (or expand on...

Preamble: I'm copyediting a cookbook featuring lots of poke and raw fish. The celebrity chef doesn't like to write, so the publisher hired a writer for the recipe headers. Writer doesn't seem to know much about food. Header writer...

If you cut into the bread right away, you taste the crust at its hot crackling best. But the inside might still be a little gummy. If you let the bread cool before you cut it, the residual heat from the oven will finish baking the...

I started baking again with the No Knead Bread and then, after a friend gave me an old Kitchenaid mixer, started making kneaded bread. With a mixer, not that much more trouble. NKB or kneaded bread, you can get GREAT baking info and...

The interface here makes it impossible to add accents aigu, grave, circonflex, as well as the cedilla, without cutting and pasting them from some other application. Perhaps Luc has a French-enabled keyboard. Or perhaps he's figured out...

I like the tried and true tables of contents. Appetizers, soups, salads, entrees, desserts ... not that exact lineup, but variations on organization by courses. Within a course, breakdown by main ingredient. So all the beef entrees...

All would be well if I were able to communicate directly with the chef, I'm sure. The problem seems to be that the original writer is unavailable and I'm dealing with a committee. I just finished a cookbook where I was working with...

The ingredients list has 2 tablespoons of flour and 2 tablespoons of butter for the beurre manie manque (imagine accents aigu on manie and manque). The proportions are 1:1, as in the canonical beurre manie. That's why I'm guessing that...

She's free to do whatever she wants in her home, but a cookbook authorized by a culinary academy reflects on the school. I'm querying again, but I don't think that the authors would want to include the recipe if it involves butter...