Posts by ChrisBelgium

Last week I was watching Masterchef The Profesionals on the BBC. I noticed one participant make a pesto from pumpkin seeds. Now, europeans like myself may associate pumpkin with American style of food! In my youth, we...

@Patriciagb; Thanks for the idea of freezing the juice!   @ Worldcook; I really hope you find a nice recipe for your little girl. Sugar is not really necessary for the gelification of fruitjuices. You could experiment a little...

Nice plate! Another simple trick to dry chicken properly before roasting it, is to take the chicken out of it's package and put it back, uncovered, in the coldest spot of your fridge. The cold dries it out very...

Amazingrace, a lot of young people should now be in awe for you -at age 68- trying out something completely new. Bravissimo! I said it before recently, 60 is the new 30... and you just proved it to be right. Thank you, big hug...

A confit in duck fat of the legs!   Do make consommé of duck as you mentioned, it's delicous.

I'm not much of a desert person, but this utterly simple desert is so ultralight that it's become my favorite.   Cut rounds from puff pastry. I never make my own puff pastry, a little too complicated. Use a saucer to cut nice...

Gobblygook, just like you, I also look on chickenfat in boiled (poached) preparations as disgusting. On the other hand, when frying or roasting chickenbreast, the fat melts almost completely and, that's what makes...

By all means BDL, rejoice us all with your very own recipe. I like to learn.

Quote: Originally Posted by boar_d_laze  Chris,   Where did you get the instructions for clarifying with an egg white raft?  It's got several important things very wrong, and wouldn't work at...

A consommé could be seen as a "deluxe" soup, made from clarified stock. The clarification mass you use will not only make the stock completely transparent, it will also regenerate and add extra flavor. After the...