Posts by cheflayne

 Quote:   You can use the marinade within a couple of hours if you put it in the fridge while the chicken is cooking!  For what? For basting or sauce I make sure to make extra marinade that...

consomme and souffle

World Spice Merchant in Seattle should have them. Do you want fresh or dried? A sub for fresh is watercress.

  Quote:  I just wonder because carrots are so fibrous that its hard to imagine adding a cold puree of carrots to thicken a sauce.      Purees are thicker than liquids so it is...

Carrot juice will thicken, carrot stock will not. Depends upon sugar level. There is not enough in stock.

You can reduce water until the cows come home and it will not thicken. Cream however will thicken. So will OJ. Beer will not. Vegetable stock will not. Yada, yada, yada...   I would think that your sauce would thicken with...

Niji-ya Japanese markets,  locations in Mountain View, San Jose, San Mateo, and San Francisco   Suruki in San Mateo

  Quote:   HP Pallapratt also wrote a greatook called Modern French Culinary Art hich I would rank way up there.  I definitely concur with your opinion on the Pellapratt book. It is a valued...

Put the eggs in cold water to cover. A fresh egg will stay flat on the bottom. A slighty older but still good egg will stand on its end on the bottom. A floater is a tosser.

  Quote:  One thing to note about Escoffier: he isn't necessarily the best resource when looking for info on regional French cuisines.  ??? Then who is?