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Posts by berndy

By cracking the bones you make the bones smaller . As a result you create a larger surface area and this releases  more flavor in a shorter cooking time.
Yes. perfect choice.
Scampi is a kind of langoustine , also known as a red shrimp. the shell is  red even before you cook them.
Years back we always blanched all our bones for stock first. A practice that is forgotten by most but very effective when a clear stock is wanted..   You start with cold water and washed bones. Bring it to a boil fist ,then wash off the bones in cold water and rinse off all impurities visible and then start again with cold water. . Do not add your vegetables until it starts to simmer ! And make sure it never ever comes to a full boil, : only slow simmering..
Pain Perdu ???
I'll  drink to that. And make it a double.
Cheese for breakfast and dessert after dinner
dI depends what you are using it for ? two totaly different sauces?
Could you  please tell us why you think sliced to order should  be preferred ?
Came followe by mbert fistRIPE camembert.   Brie only if imported.( love isle de France)
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