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Posts by Dobzre

Beef Noodles LOL!   For me its the use of mother sauces vs pan sauces made a la minute. As well as plating styles: stacked with ornate garnishes on gold plated plates vs minimalist dishes with lots of negative space on pure white plates.   Theres even discrepancies within the "new school." Thomas Keller being the Old New School, Daniel Humm New School and René Redzepi being the new New School where sauces are almost non-existent and the food is very much un-tampered...
Guess I suck at making pesto that way... 
Big &^#@ bowl of pasta! Lots of chips, salsa, hummus.
Theres two methods, for a more liquid caramel use this technique. https://www.youtube.com/watch?v=o10vL3LxnVY with room temperature  caramel.   For a stiff, chewy caramel simply make this recipe:         and dip them.
Is freezing it out of the question? 
Tax evasion? I'm guessing you don't know how FoH tip reporting works... You'll be fine.
Bake them, then LEAVE them in there on low heat to dry out. They should remain crunchy even after cooling. This is a proper chouquette thats been left in the oven to dry until it was crunchy, it retains its crunch even after hours of  cooling and thus re-hydrating in a humid kitchen, AND being filled with maple pot de creme.  
Must be a foreigner correct? Chefs SHOULD speak slowly and deliberately, some would call it yelling like a drill Sargent.    https://www.youtube.com/watch?v=MmQrAV0TE4k&index=13&list=PLfhZJUjQ3uPCQigqkv_m-WwRQaX6G-4d4   https://www.youtube.com/watch?v=KwEmufmoRps   https://www.youtube.com/watch?v=XLH35GirFEQ
Sugar, works, alcohol works... Could also transfer it to the fridge 30 minutes before serving it. I have to do that to my peanut butter ice cream anyways.
Not being facetious, I'm starting to sneak a little bit of it into everything that calls for regular sugar! I'm from the south so I have a bit of experience with the dark stuff like molasses, and cane syrup. But brown sugar is so overlooked in other facets of baking, sans confections, and very specific preparations. It does wonders for ice cream. My caramel ice cream is incredibly complex now, with a much deeper caramel flavor, wonderful brown color. My vanilla is much...
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