Like Kouk' said, it will just take longer to make your risotto, as every time you add a ladle of room temp stock you're stopping the rice from cooking until that stock has a chance to heat up again.
Thanks again for your comments siduri and Joey.
siduri, I just kinda have to (or is it want to?) have a barbecue party. We're in southern California, the heat is on, the sun is out, we have to celebrate the summer, and...
Chop it, place it in a glass jar and keep in the freezer. When you need some parsley, open the jar, take whatever you need and use as you would fresh parsley (it thaws in seconds), and replace the jar in the freezer for next time.
Quote:
Originally Posted by ColleenS
I disagree with you. Do a google search for madeleine recipes and hit images. 90% of them are presented fluted side up.
David Lebovitz's recipe, the...
Quote:
Originally Posted by EricG
French Fries,
Thank you. Asian techniques? like what techniques? can you give me examples?
The Michel Troisgros dish I posted is a perfect example: a...
Quote:
Originally Posted by kaneohegirlinaz
so FF, is it that you're saying that the flutes are strictly meant to keep the 'dome' of the Madeleines up right? that the flutes are not meant for beauty par se but for...
Quote:
Originally Posted by EricG
So I'm wondering what do modern French chefs do differently than the old days of Escoffier? If anyone again questions my motives for asking it's simply...
Quote:
Originally Posted by kaneohegirlinaz
I think that Colleen's Madeleines are beautiful, is that then maybe the American way versus ?? French ??
They are indeed beautiful, I'm certainly not...
Quote:
Originally Posted by ColleenS
Not sure what you mean. I thought those are typically plated with the fluted edge up.
They are normally presented the same way they're baked - just like an American muffin....
Thanks guys! Awesome tips.
Joey, I have made a few tiramisus and I had noticed that you have to be careful to dip the lady fingers for just the right amount of time so they get soaked but not oversoaked. I think about...
