Posts by MichaelGA

Quote: Originally Posted by GeneMachine  What's undesirable about manure, Michael? You can very safely fertilize with manure, if you know what you are doing. That is the main problem, I guess - organic is so broad a...

If you want the worlds easiest to peel eggs you'll pressure steam them rather than boiling.     It makes such a world of difference and the intense quick burst of heat sets the whites and doesn't over-cook the yolks.

Family Meal...    ... usually i'll get one of the prep cooks to 'assist' me and together we 'create' great meals from leftovers / pantry stuff that is on hand.   Feeds the troops, gets the creative juices flowing...

The question is a bit simple - but that is what they ask.   Honestly it depends on the product...    - are pesticides common in the crop? - are yields much affected by the introduction of inorganic...

So the brain is whirling even more - looked up a few more things and found this enlightening bit of information.   http://www.scribd.com/doc/40337271/Demi-Glace-Sauce-Recipe-from-SAUCES-by-James-Peterson   Seems like...

Quote: Originally Posted by Mrmnms  I just shake my chickens the night before and hard boil in the morning to center the yolks... Sorry, not that funny And I thought that the younger guys looked like complete loonies...

So if most everyone now makes demi-glace directly using reduction instead of espagnole + stock, butter and wine... where does that leave Espagnole?   Dead?   I guess maybe we should declare both Espagnole and...

Quote: Originally Posted by amusee  You are right on that one for sure. Just started learning about sous-vide methods a year ago with hesitancy but have found that it is an amazing technique as long as its not over...

While these two pages from David Lebovitz don't deal with Crisco or vegetable shortening they are good resources for those baking / cooking / living in France - not exactly rural France but they can help out with some of the confusing...

Pretty much dead - the only use I've seen (other than in books) was in a hunter's sauce - even then we often just used demi-glace.   I imagine most places jump straight to the powder / concentrate and then 'jazz' it up with...