Posts by mgchef

Yea, you dilute it. Saute your meat, and once you have the sucs, saute in some onions, deglaze with a bit of wine add some glace de viande( meat glace) and add some cream until you get desired consistency. Btw, do you speak french?

You should check out the book Sauces by Hanes Peterson, it took me about 3 weeks to finish, and I learned ALOT. From what I know, jus de veau lie, as said above, uses a laison( thickener, hold together) while the other is simply...

The key lies in the fact that not all water in a potato is equal. Some of it is bound within the potato's structure more tightly then the rest, requiring more energy to expel it. During the first fry, some of the water present in the...

There's already a thread like this.

I like your idea and hope that you can accomplish having your little cafe, it sounds nice. But I have a few questions. Could you give a bit more of a background about the city, train station, etc. so it's easier to come up with a...

Take chicken, and make 1-2 inch cubes and season with a bit of salt and pepper. Saute in a pan over medium high heat until browned on the outside and inside is fully cooked. Set aside and keep warm with foil. Chop some avocados, red...

 Yea I just noticed that, I just meant blend, strain, and add gelatin in any way you want, then poor

Yea, lemon and chocolate don't go well together, but there are ways to make it go good together. For example, I've paired lemon with chocolate and ham in a dish and at first my mom heard chocolate and lemon( white chocolate btw) and she...

My parents own a wine and cheese shop with other products from Switzerland( where I'm from) Germany, Portugual, Spain, Italy, and probably a few other places. So to answer the question above, my dad knows what drinks go well with...

A. I know that the radish with bread isn't an actual course, but I'm putting it in there anyway not as a breadbasket, because I have to seperate the salmon.B. The salmon rolls are just the skin of the salmon. Nothing else.Normally,...