I will gather up some thoughts and gladly share, thank you FF.
While I like what modern French chefs are doing, let us not be so exclusive. There are plenty of other great chefs that have opened our eyes to a new way of cooking and...
Quote:
Originally Posted by kaneohegirlinaz
"If ever you want a kick of full banana flavor just add banana extract, it takes the taste to another level."
That's how I do it Petals, I think that it does...
Quote:
Originally Posted by durangojo
Oh petals, I am so envious and happy for you.....I tried to see him in Santa Cruz this winter but tickets were sold out in a New York minute!!!! Yes, that man can seriously play the...
Quote:
Originally Posted by French Fries
Hey there's worse: i took a bus in turkey and my wife sat next to a young woman who was breasfeeding her 3 or 4 month old who was on her lap. She pulled a pack of cigarettes,...
Have you tried putting it in the fridge for a few minutes and then re-whisk ?
The sugar and butter should be whipped till its very light in color, then gently mix the egg mixture.
If you still have a problem, sift in...
Eric,
As you know , there are two types of brine. Wet/Dry.
Wet brining simply means soaking the potatoes in a salt water solution (along with this a cook can add a variety of ther ingredients such as herbs, spices...
Eric,
If your paying for these courses then I agree that they should be detailed and very clear.
You mentioned charcuterie, cheese making, and French pastry, sous vide, did you know that there is so much info on that here...
