Posts by chefedb

A lot of places are using frozen apples and they are not as good as fresh or even canned, They are chewy like a piece of bubble gum.

Hands generate heat, food processor generates friction whih in turn generates heat/ Pie dough does not want heat. I still do with 2 table knives home 

Pork is gradually gaining and will eventually pass beef as the meat of choice.

Thats the way I learned it, Thats why its called cut -in. Sugar will make it brown faster.. I have also seen recipes that add an egg .I don't

You could use same sauce for both yet have 2 entirely different colors Make sauce then split in 2 pans add cream to one no cream to other  you got it 2 sauces. They wont know difference.

My preference, I like them better then the dry bread crumbs not as grainy

Plastic bags good for dredging or coating with flour.  Place  item in bag(like chicken breast) add some flour and seasoning shake and take dredged item out of bag and then throw out the  bag  no mess no cleanup.

Chop mushrooms very small, saute with shallot , garlic, chopped parsley, some thyme  in butter, stir in flour and drippings from roasted pork with some stock add a splash orange juice and chix stock and some chardonnay or brandy,...

Try this  shrimp or lango.or crab. 1 egg, old bay seasoning, celery cut fine dice , shallot minced some garlic . panko crumbs, butter,garlic some sherry  some shrimp or lobster stock., a squeeze of lemon Saute shallot and...

You are so right, it is not a dying art, it is dead except for a few. Did you know that in some meat plants sirloin steaks and portion control individual assorted steaks and chops are cut automaticly by laser.beam not by people with...