Posts by Amy83

Interesting forum topic. One of the things that draws me to a particular chef and the restaurant they run is their personality, conviction and style. The best chefs in the world can not be separated from who they are as a person; think...

I had the exact same question a few weeks ago. My mom use to always do a braised chicken thigh dish in fish sauce and chicken stock but I never liked how the skin would sog out. I Googled Braised chicken thighs and came across this...

Thanks for the all the resources Phatch. Beautiful pictures ChefBilly and Scubadoo. 

Quote: Originally Posted by Dowley    Pour the boiling water over the skin of the chicken, nice and slowly in sequence.. dont miss any parts of the skin.  Watch as the skin tightens..  ...

Hi Everyone, my name is Amy, and I've been "stalking" the Chef Talk forums for quite some time now. I've always hesitated to register because I was more focused on learning from all the amazing people here then actually posting,...