Posts by ChefRay

350 seems a bit high still. 120 C work out to about 250, off the top of my head. That may be a little low but I wouldn't go much above 280 for lamb. I'm not saying 250 is wrong, it just might be a little slow for your liking. This...

It's so good. I remember using the same technique for turnip greens when I was young. She always told me that it kept them from stinking up the place. It also keeps the greens from sitting in hot, stinky, bitter pot liquor all...

I'm must agree with these guys and recommend against using a mandoline to cut cheese. There's too high of a chance of the cheese dragging, falling over, and causing your hand to land on a razor. If you want a level piece of cheese, use...

I'll say, of the Food Network's offerings, it's Anne, Nigella, and Alton at the top.

Glad to be of service. That gravy can be made from any fond. I'm particularly enamored with quail drippings.

Save your braising liquid. Deglaze the braising vessel with a little of the remaining liquid and add a little, well I would say roux but no butter and the hydrogenated vegetable fats will be even worse so, corn starch slurry(starch and...

For beef? Red wine(not cooking wine), Rosemary, Shallots, Garlic, Black Pepper(whole), Cumin, and Basil.

Google. What city do you live in/near?

Hit up your local restaurant supply house and put your hands on some. You should be able to land in an all stainless with a decent width and several blades, including the one for your potato gaufrettes, for around $35-$50 US.

I love collards. Have you ever done mixed greens with Chard, Collards, and Mustard Greens? Put it all in the steamer to wilt and serve with a little malt vinegar. It is the best bowl of greens I've ever had. Tonight was dinner at...