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Originally Posted by eastshores
Pesto is traditionally made with a mortar and pestle, and while I know many people believe they can make an acceptable pesto using a food processor, I have compared them side by...
Quote:
Originally Posted by kaneohegirlinaz
Whomever that you cook/work for is SOOOOO very fortunate.
+1. Petals, you have talent, and it shows. Congratulations.
Haven't been...
Quote:
Originally Posted by kuan
Forget what I said before. This is what I am saying. You make a reduction of shallots, white wine, vinegar, tarragon, cracked pepper. You reduce it to dry. ...
Quote:
Originally Posted by kuan
No difference. You are cooking the shallots/tarragon/pepper down in wine and vinegar until sec first. Using the same pan, you add a couple drops of water, add...
The problem with adding the aromatics after the emulsion, much like, say, adding garlic to a mayo in the hopes of making aïoli, is that the aromatics (the garlic in the case of the aïoli) will not be emulsified. You won't get the...
Quote:
Originally Posted by eastshores
I guess you boil the brine with the aromatics so that's what infuses the brine with the herbs.
I wouldn't boil the brine with the aromatics. I would boil the brine...
Quote:
Originally Posted by Koukouvagia
Frightening. Would you buy a sandwich in a brown paper sack sold by a lady with a basket wandering around? If I saw somebody walking around doing that...
