I was hoping that someone on here would have back issues of Art Culinaire. I have a challenge from my Chef to figure out a challenge question. I have narrowed it down to Art Culinaire Issue 10 page 36. Does anyone have this issue? If so, could you please send me a picture of this page? Thank you!!!
I just came across this little known book at Amazon, The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink by Tony Conigliaro, formerly of Heston Blumenthal's Fat Duck. Although I am just a few pages deep, I can already tell that it is the modernist cuisine for cocktails, the ChefSteps for beverages. Some…
I need to correct a gift subscription e-mail address and can not get a hold of anybody. Please let me know of a phone number as I can not get an e-mail response
I get that weighing is more accurate. But 20 g vanilla? 1.3 g of salt? A pound a pie dough? Seriously? Can we just recognize that it’s highly impractical and unnecessary to weigh every freaking ingredient? I got excited when I saw a post about multiple chocolate chip cookie recipes.... until I saw them. I’m not a…
I hope this is the correct forum for this. I'm interested in cooking a bone in steamship round (about 65 lbs) for a banquet. I've done one in the past, just roasting it in the oven, but I wasn't completely satisfied with the results. It was the usual issues with the cut, uneven cooking, differences of texture when the…
So I'm a huge pizza guy...I love the stuff. My Mom actually took a picture of me when I was around 2 eating my first slice of cold pizza that I got out of the fridge myself. The past couple months I have completely fallen in love with wrise microencapsulated leavener because I can now turn out awesome pizza dough in like…
hi , i try making caviar with frozen reverse spherification method. but when being eaten the caviar left som membrane residue in mouth. the layer won't dissolve in mouth and stuck in teeth.
Keepin it healthy with a Cucumber & Carrot salad • Tomatoes • White vinaigrette and a balsamic reduction Nasturtiums from my garden
I have plenty of cool plates for starters and special presentation. I also love the chargers I got from my mum a couple of years ago. Unfortunately a set of fine "regular" dining plates have been missing for a long time and I have been using a mix of different very basic plates to present my food. This had to Change. When…
Trying sous vide ribs. 74C for 12 hours. Started during the Cubs game and will be eaten during the Bears game. I've never cooked ribs before so I'm starting with soy sauce, liquid smoke, and a touch of brine @ 5% salinity. Vessel is a cooler. I had to use tongs to prop the lid open otherwise the weight of the lid hits…
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