Posts by benway

Leaving the bones in is a real deal breaker for this dish IMO.  If I were to serve something like this it would be with two fillets, skinned and pin bones removed nested together in a ying yang type formation.  It can't be...

This is a good thought and the technique lends itself well to a variety of savory dishes.  Virtually the same recipe was used at El Bulli to make taco shells with fried corn powder instead of popcorn.   That said sugar is...

A Japanese cook I worked with would "hypnotize" lobster by standing it up on its head and claws and rubbing the top of its head.  My advice is that if you like eatting animals is to not make it too personal.  The best way to...

Veal stock is much more neutral than beef stock and generally has more gelatin which gives it more body and more suited for demi-glace.

I estimated that my pinch was about 5x more than I would usually use and it came out a little bit stronger than I would have liked.  My guess is my pack is about 10% good stuff.  I wouldn't add this with all the floral waste...

On my last shopping spree at the Asian market, I picked up a 1/2 oz package of "Azafran" for $2.  As you might have guessed this wasn't the meticulously separated bright red threads that you pay 50 times more for.  The cheap...

Convection might is more even but the real benefit of it is to remove the thermal boundary layer of stagnant air to increase heat transfer.  As Ed said you can reduce the temp by 25 degrees but another option is that you can cut...

When you want to dry something out, if you are following an old recipe's cooking time, if you are roasting at low temperature, and if you are baking something that is too delicate to be in the oven with the fan going are all instances...

Ok well I'm still not clear on whether or not you want meat in your sauce but if I were going to make this sauce I'd approach it like this: 1. Saute 1/2 diced onion and all ground meat (1.5-2 lbs if any at all) in the bottom a 6 qt...

By MOS burger RED sauce I assume you're talking about the stewed tomato based meat sauce?  Do you like the flavor of the sauce you described above or do you want that changed as well?   That sauce has ground meat in it...