Posts by PovertySucks

I was going to say the same thing.  Antiquated cookbooks with obscure directions and measurements usually have flavors that classically pair together.  Maybe ones we've forgotten, and on the plus side, you can use your...

Elitist.  Pure and simple.  Not only will you need to purchase the books, but almost all of the recipes call for chamber vacs, immersion circulators, rotary vaps, and a whole pantry of chemical additives that were previously...

I had a similar problem when trying a mascarpone panna cotta--even with a fairly tepid cream/gelatin mixture.  It is definitely because standard US brands of mascarpone are cheap and only suitable for cold preparations.  If...

Chefs,   So I have been unearthing old cake recipes lately, and I've got a few good ones where I'm happy with the flavor, but they're not really fit for a plated dessert.  It's kind of like that movie...

This is a late response, but I've found a couple of helpful tricks when poaching eggs:   (1) Place a plate at the bottom of your poaching pot and fill with the preferred amount of water (and vinegar if so desired).  This...