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Top Chef Vegas Recap: Episode 8, Pigs and Pinot | MamaPop™
Thursday, October 15th, 2009Attention: Editors: If Dana Cowin says your dish has the consistency of cat food and you don’t get sent home (Laurine) things looks fishy and I shouldn’t have to go to Tom Colicchio’s blog to see that it actually had some flavor. …
Aspic Jelly – Great Chefs
Monday, September 28th, 2009Check the consistency of the aspic by pouring 1/2 ounce on a plate and refrigerating for 10 minutes. If the aspic is not hard enough, add 2-3 tablespoons of unflavored gelatin. Chef: max schacher, le coquelicot, ross, marin county, ca.
Homemade Biscuits from Chef Ray Gregg
Friday, August 14th, 2009To a devotee of southern cookery, fried chicken and pan gravy are just part of the story. To round out the meal, homemade biscuits are required. Therefore, we present Ray Gregg, who elevates biscuit making to culinary, if not comedic heights. Don’t be distracted by the horseplay. He seeks and effectively achieves the right consistency [...]
Roux
Tuesday, May 26th, 2009Roux This is a basic in traditional New Orleans cookery. Roux forms the basis of gumbo, etouffee, and other Cajun dishes. Roux is identified by its color — blonde, caramel, dark. The color is determined by how long it has cooked. The important thing is to let the roux cook slowly, and stir it slowly [...]
Crème Anglaise
Friday, May 15th, 2009Crème Anglaise Makes 2 cups 4 egg yolks 1/3 sugar 1-1/2 cups milk, heated 1 vanilla bean, split in half lengthwise, or 2 teaspoons vanilla extract 1 tablespoon butter at room temperature (optional) In a medium, heavy saucepan, whisk the egg yolks over low heat until they are pale incolor. Whisk in the sugar 1 [...]
Flipping out: <em>Tarte Tatin</em> gives Thanksgiving a French …
Wednesday, February 1st, 2012Bernard Cretier, chef at Lakemoor’s Le Vichyssois restaurant, prefers McIntosh. “I don’t like the consistency of Granny Smith,” he said. “It’s the worst apple for baking.” Cretier, who has made hundreds of Tarte Tatins, said apples can …
Flipping out: <em>Tarte Tatin</em> gives Thanksgiving a French …
Wednesday, February 1st, 2012Bernard Cretier, chef at Lakemoor’s Le Vichyssois restaurant, prefers McIntosh. “I don’t like the consistency of Granny Smith,” he said. “It’s the worst apple for baking.” Cretier, who has made hundreds of Tarte Tatins, said apples can …
aspic jelly – great chefs
Wednesday, February 1st, 2012check the consistency of the aspic by pouring 1/2 ounce on a plate and refrigerating for 10 minutes. if the aspic is not hard enough, add 2-3 tablespoons of unflavored gelatin. chef: max schacher, le coquelicot, ross, marin county, ca.
