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Posts by DuckFat

Very nice photos PP! I totally agree KK,, Compound butters just don't get used enough. They take a little skill and some time but are not that difficult.  In years past it was not at all unusual to see a finishing touch with a rosette of compound butter. Always a lovely option.
  It's not uncommon to serve starch beside the Papillote but don't put it in the packet. I'm assuming you are choosing this method to save time at service. That means the fish needs to be pre-wrapped and you do not want raw fish setting on starch for an extended period before cooking. This would also complicate consistency and can create far more problems than it may solve.If you do use a thin white fish make sure your cooks are using a very fine Julienne.I would not use...
You will likely want some sort of liquid when cooking en Papillote. Especially with a firm flesh fish that may not have a lot of moisture. You are relying on steam to cook the contents in the packets so a splash of white wine or fish fume is common. Not sure if this is a method I would suggest with white fish as many are too thin or delicate and can over cook before the Veg is done. If using Parchment I'd suggest lightly oiling the paper and not the fish. A great way to...
  Welcome to CT! 1) Yes you can work on plates at home and yes the dish machine will sanitize them just fine. I'd suggest you buy a quality wood cutting board though and they can not go in the dish machine. They are not difficult to clean or maintain. After all, you need to clean and sanitize you knives and counter top as well and neither of those go in the dish machine either. ;)Plastic boards can be hard on your knives and any cuts or slices in the plastic can hold...
That's a very nice set of knives Allen. I would lean towards the GH from Jon. I'd second Benuser's advice to buy from a retailer that will open the knife for you. The last I looked Korin performs this service for free if you buy a knife from them. I have no idea if Jon charges for the service but if he does it would be $$$ well spent.
I never use it but can't see the harm as long as you know what the product is. I think the biggest issue with Truffle oil is the folks that get hood winked thinking that they are at least buying oil that's been infused with truffles, which I'm sure some brands actually are but they would surely be the exception to the norm with a price to match.
I spent many years as a Corporate Exec. I can't say I see Cash flow as more important than what goes on a plate, although it may seem like that at times. Irrespective of whether you work in a corporate environment or not if you fail to grasp the significance of cost and cash flow then your career at the top will likely be limited. What goes on a plate is equally as important as the bottom line or parameters that your employer sets for you. This will never change in a...
"From France they say mauviel France, the pots I've purchased recently say Mauviel 1830"   I've several Mauviel 2.5mm purchased in the last year and I have the same variation in stamps. Same series of 2.5mm. The Mauviel stamp can change font as well.
"I've been collecting the Mauviel 2.5MM copper pots on my trips to France over the last few years"   Mauviel has changed their stamps a number of times. However 2.5mm SS lined is still 2.5mm SS lined irrespective of the stamp. Since you mentioned that you have been buying in France you might want to double check the thickness. IIR many of the Mauviel Cuprinox sold there are 2mm, not 2.5mm. The only difference between Mauviel series of Copper with SS linings other than...
Another +1 to what Mano said.
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