Posts by cape chef

TCM = Tinted Curing Mix = Prague powder #1. It's basically sodium chloride and a small % of sodium nitrite.It's tinted pink. It's use in the curing process of many meats like corn beef, smoked hams,tasso, sausages etc.Very little is...

For my cure I use kosher salt, parsley, thyme, peppercorns, bay leaves and a pinch of tcm.I use about a half once per leg & cure for 24 hours. Rinse, dry and cook in the fat. A couple things I do differently than chefross I don't...

What text are you using in school? I'm sure the chapter on sauces will have the mother sauces and a # of their derivative sauces. Good luck.

Your pate choux looks great, nice color variance between the body & necks

Sounds like a Swiss merinque?

Your Hermitage will be very different than your white burgundies, but all 3 have medium acidity and lovely fruit characters. The burgundies will offer more buttery notes & oak on the palette, were the hermitage with offer more...

Be sure your dough has rested and is cold when you roll it out. Also I suggest mealy for the bottom and flaky for the top.You can do this when your cutting in your fat.Be sure not to over work your dough, this will develop gluten's.

I think Sean Brock and David Chang would be very interesting Q&A's Both are doing very important things in our industry.

Quote: Originally Posted by Nicko    I will probably get flamed for this but here it goes.   If I am totally honest with you all I agree with the bold text above posted by foodnfoto....

Any other thoughts about red wine with fish/seafood? Done correctly it's a beautiful harmony of flavors and textures.