One thing to remember.....it will burn pretty easily....some cooks will hang it in cheesecloth so it doesn't touch the bottem of the pot...great way to add flavor to a broth....or make a broth.....
I am thinking with "brushcetta", the bread must be grilled and the toppings are limited to cheese and vegetables...in the traditional sense.
With "crostini", the bread is usually toasted or even fried, and the...
Between the Cap and the bottom of the stem...you will see a clear line.
As a rule of thumb, anything above the line and the cap will be tender and
can be used.
We have always done the same with Fresh Peaches and Moonshine....
Chill it and shoot it.....or just relax and sip it.....of course this was
some "A" grade home-made liquor.....smooth, smooth, smooth.
In regard to meat....I rely more on what I see than how its labeled.....at home we almost never see filet mignon, NY strip, or Ribeyes......Chuck, Flat Iron, Skirt, etc......as far as seafood and produce? I've begun to notice you find...
If your worth your weight...you will emulate the chef you work for.
Everything you do is what you think he would do....you learn to work
like him...you make decisions you think he would make...you emulate his
style in regard to food...
KY has about the same recipe I use....I use panko and flavor with Green onion, dijon, and tabasco....mayo and egg are about right, for the mayo, remember to "bring out the best".....if you do make a crab cake with no fillers...
Whether its a grittle or grill....it's perfectly acceptable to top or cap a protien.
Yes it definitely speeds up the cooking process. Can it dry or toughen the protien...?....only if you overcook it......I have used lids for...
Treat is as you would any other snapper....of course smaller is going to
be nicer....The flesh seems to remind me of Hog snapper.....scaled skin on filet is nice....score the skin, perhaps lightly coated with flour...pan sear cooking...
