Posts by Someday

Well, you can't really freeze a bernaise sauce and expect it to come back emulsified and viable to spoon over something, I wouldn't think.   My suggestion would be to make a bernaise flavored compound butter and just serve...

Well, I've always done a light cure. Can't remember the ratio off the top of my head but it is something like 20-25g of cure mix per every Kg of foie. So it's not very heavy cure...more just to give some seasoning and flavor and keep...

Yeah you should def cure the foie. A small amount of pink salt will help the torchon keep color, and the salt and other ingredients will obviously add flavor. I believe it also help the texture.    The blanching is, at...

Quote: Originally Posted by Nicholas Beebe  In my neck of the woods, larger sized scallops are sometimes hard to come by, and cost significantly more than smaller ones. Thus, it doesn't make a lot of sense to me to...

I agree, it adds perception of greater value and also shortens the cooking time for appetizers.    Why would you find it heinous? Things that are big enough get cut into smaller portions. Calamari gets cut into rings,...

Hang on now.   Pickling the cabbage first could be a valid technique. If done properly, a vinegar soaked cabbage could actually be better at retaining texture than a simple dressed cabbage. The vinegar could go towards making...

My only response to that would to make a smooth puree with the shallots first, then incorporate that into your vinaigrette. Making shallot confit is not really hard--the method I use is to slice shallots thinly on a benriner, then...

You'll have to be more specific on the graininess you speak of. Is it just little bits of shallot? Or something else?    Here are some thoughts.   All vinaigrettes are temporary emulsions, sometimes called fence...

Quote: Originally Posted by durangojo  sorry but isn't the whole idea to NOT use processed cheese? if you're gonna use a little, you may as well use a LOT....what the hell's the difference?  kk. did you...

Quote: Originally Posted by ez13    Out of all the recommendations I have to say this method seems to be the best. Why test a possible employee by having them do some cutting, cooking or trail for a shift...