Posts by Blueicus

Agreed, the butter (already an emulsified product) provides most of the emulsifying power in the beurre blanc, by substituting for clarified I don't see how you could get a stable emulsion... I mean, it would basically be like...

You should never cover a bain marie tightly since you will cause the water within to boil by preventing its cooling by evaporation, which will subsequently overcook the custards.  Home ovens shouldn't have problems with overcooking...

My reply's a little late, but you can also alternatively serve a granita instead of a sorbet.  It's a little easier to do and also a little more refreshing.  You can serve your sorbet/granita with a julienne of quince, the...

I've worked at places where both methods were done, and I have to say that nothing beats a freshly cooked wing (or most other meats for that matter).  No matter how you do it double cooking ultimately makes any meat drier and less...

I suggest taking inspiration from a variety of cuisines that use a healthy dose of vegetables, lean proteins and complex carbs.  If you give us some idea of what you've been cooking then I would be able to offer some alternatives.

Presumably the US Marine diet also involves a lot of exercise...

I recall reading that the purpose of adding flour to the butter was to help prevent the butter from leaking as much from the croissant as it baked by trapping some of the oil and water in the starch as it baked... the flaky theory...

In the restaurant industry or in a private bakery business capacity, not a chance in hell.  Perhaps in a unionized sort of environment, I wouldn't care to guess.

Tetleys is also an English bitter... I'm not a huge fan of it but I suppose it can be good in the batter.

After trying various methods to get eggs that peel without sticking I resorted to a method that is similar to spirit to all my previous attempts but actually works consistently... it hasn't failed me yet, regardless of the age of...