Posts by mrdecoy1

Hi I made some garlic confit in olive/grape seed oil, warmed the pan with the oil, then brushed it all over my pork chops then put in the pan. Cooked it and I couldn't taste anything resembling garlic. What should I do different next...

Back to my question about books, I've noticed on Amazon reviews for most all Patisserie books no matter how acclaimed they are somebody always says: "measurements are so far off  nothing came out right" this most often has to be...

All DVD's are like new watched only a couple times and handled carefully. I'll pay shipping USA only.   1. Dry Heat Methods Vol 1 75.00 2. Dry Heat Methods Vol 2 75.00 3. Moist Heat Methods 75.00 4 Basic Kitchen...

KOKO,    Different conversation.

Terry,   Pastry and standard dessert bakery, all of it. Thanks

This thread has some very good info. I'm not so sure I want to start out with Betty Crocker, since a big part of baking is about precision and very accurate weighing, I would rather get a book that starts with the ABC's of doing this...

Thanks also out of curiosity which books would fall in the: "intermediate" category and finally "advanced?" thank you.

Hi I'm wondering if there is a good beginner book that takes the reader by the hand step by step with photos? thanks.

Hi just some questions about garlic confit. If I store it in a mason jar does the jar have to first be sterilized? Also am I supposed to heat it to 250 degrees before storing? or should I just make it, shock it an ice bath and jar it...

Search: Thomas Keller Garlic Confit, I think you need to bowl it and drop it in an ice bath, then refrigerate.