I researched the best non stick pan for everyday cooking over the past few days because I need a pan that is durable, easy to clean, and great for daily use. I read reviews on The New York Times, Consumer Reports, and Popular Mechanics, and they are marking these two as the best options: HexClad Hybrid Nonstick 10-Inch…
10 courses for 12 guests. (11 course if you count bread service.)Fun cooking. Was showcasing some of my French heritage, Ingredients, techniques or influences, mixed with Asian (mainly Japanese) flair. That's the way I like to cook.1 - Assiette de charcuterie (Homemade)Pig's head slices/ Sauce ravigote/ Duck prosciutto/…
Whipped up a couple of pies for dinner. The one you can just see still in the oven has a stuffed cheese crust. Cooked in an outdoor pizza oven at 600 F, thus the reason for the scorched parchment.
13 courses tasting menu for 12 guests. Fun night! Sous vide chicken breast, crispy chicken skin, Frank’s sauce fluid gel. Blue cheese cream and celery leaf. A play on buffalo chicken wings. Umeboshi (Japanese salted plum) cured in oliver oil and kombu, grated frozen feta. Lightly smoked tuna chu toro (medium fatty tuna) on…
Going to have to work hungover after the Super Bowl so i thought I'd bring my team in a cure - Japenese Milk Bread Cinnamon Rolls with a Tupelo Honey & Brown Sugar Glaze, Maple Cinnamon Sanding Sugar and Maple Brown Butter Cream Cheese Frosting. Will Post Finished Pictures Later.
Can anyone suggest a traditional Spanish restaurant with nice food that I can book which is not extremely expensive either?
Pork tenderloin cooked with thyme and garlic at 60c then rubbed with salt, pepper, and cumin and seared on cast iron. Maple sweet potato puree, sauteed kale with chorizo oil, pickled and charred pearl onions, truffle yogurt.
Hello, Does anyone have any idea how to shape a cillinder made of fish meat? I think it’s made with transglutaminase but I’m not sure.If so, how is it cut? And how do you roll it and in what? Thanks
Haven't posted in awhile but I think I started a macarons business. Crazy busy...
pepperoni hand cut, spicy soppressata hand cut, thyme mushroom, fresh mozzarella, basil, evoo and finished with fennel pollen.
It looks like you're new here. Sign in or register to get started.