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Posts by chefedb

yes but it will cook out if made right
Phatch  is correct you did not cook long enough let it cool in same water you cooked it in to retain juiciness(like corned beef)
Stuffed Fresh Bartlett pear/ vanilla whiskey sauce
Stick with pastry chef they are more in demand . Also consider a community college. Plus you will get a degree AAS
First  why don't you buy some boneless/ skinless thighs. Today the way chickend are bred they almost appear like white meat. Pound them lightly. They are more moist then breast and are less money.
Chicken should in most sauté recipes be dredged in seasoned flour
place a penny on each corner of the paper.Or by some flat sheets and cut in half
How do you clean it.    I empty my tool box take out the foam sheets and run it through the dishwasher.
I don't know any pizzeria that makes a sauce like this using these ingredients.     I do not consider Little Caesar's  even pizza its tomato bread. You pay $5.00 and you get $5.00.
Read above what Cheflayne has suggested
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