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Posts by la bleu Joe

What is the method for making a laminated dough, in class I was making croissants and really messed it up. My chef is going to let me remake them on monday
Roux is equal part part flour and fat in classic French cooking. And one gallon is 128Oz
In classic French cooking there are 5 mother sauces what is the ratio of roux to stock that you use for each stock?
What is the major premise of letters to a young chef
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