Posts by eloki

Making custards, especially in quiches & tarts.

I would boil water in a pot, turn it off, then put your beurre blanc in it (as in a double boiler).  This should keep it warm for a while, you can always turn the heat up again.   Normally, after my reduction is done, I...

I use an iphone / mac app called paprika...

Coat it with flour, then pan fry.

"Could you cook the steaks well-done please?  Otherwise, it will be too tough for me to eat..."  err.. what?

I like Laura Calder's French Food at Home.

So...  What was the original question?

Beautiful enough to cut another finger?  

Is anyone familiar with Turbochef in a professional environment?  I had the chance to play with one the other day, and the speed is astounding!

Jim, would the DMT be this one?:   http://www.everten.com.au/product/dmt-duosharp-stone-200x67x95mm-extra-fine-fine.html