Looked up spherification on Google to verify the spelling and noticed this article among the results. So as not to influence the discussion in either direction, I'll say nothing about it now and just let you read it and comment on it. What do you think?
Any things to keep in mind with ratios for crusting things? I have a nice filet of haddock in the freezer and i don't think i feel like doing fish tacos with it again. I have a bunch of different nuts, and i wanted to do a crust with it. I've tried it before just patting it into the fish, and that kind of work. Any suggestions? Fish is different because of the different binders and things you would use with it, but anything that works generally for making crusts would also be cool.
Chef Burton -
This seems like something right up your alley....
I've always wanted to know how to properly scale a recipe without depending on an automated scaling application just to understand how it works. And, there are times when I need to do it manually without technology. It seems to be one of those topics that's not discussed much. No doubt, it can be intimidating.
Since we've recently dusted off on rice cooker, because only used it once and didn't love it, I've rediscovered how to use it. I love it, and use it many times a week. I want to make a brown rice and mushroom dish tonight. I want to get some butter in there for fat, but I wasn't quite sure how to add it. I'm going to cut the mushrooms and onions chunky. Do I need to cook them in the butter first, and then put them into the rice cooker with the rice for the full duration? Or should I add it all into the rice cooker in one go?
Hello,
There aren't too many retail places to find a great variety of extra virgin olive oils and balsamic vinegars. A few months ago, I discovered a shop close to home that specializes in these foods. Their prices are actually very reasonable. They have these metal, spigot casks for all their products. They fill up the bottles at the time of purchase. They only sell cold, first pressed oils of very high quality. And their selection of balsamics is unbelievable.
So do a search for this type of business in your area and you may be surprised to find one close to home.
Hello,
Just thought I'd share of a picture Maroon Carrots, grown by Texas A&M University. I bought them at a Meijer grocery store. They're very sweet and full size carrots. I tried them with Chef Burton's Glazed Ginger Carrots recipe. Tastes great. But they have wicked staining power.
I was browsing through a cookbook and the author suggested "their" version of a soup and it got me thinking, everyone should probably know how to cook a French onion soup the variables don't matter. You could use 1/4 cup of red wine vs 1/2 cup of white wine, I don't care. You could use beef stock vs. chicken stock, I don't care. The recipe is "SOOOOO" general all I care is that you make something resembling French onion soup that tastes good.
So, what are the recipes that, regardless of skill, everyone should know how to make?
One of the most beautiful regions in Israel, is Port Caesarea. It is a magnificant harbour city located on the outskirts of the ancient city of Herod, which Augustus Caesar built the Roman Empire Theatre.
This recipe hails from Provençe, France and is related to the Italian Minnestrone. It is a common regional Provençal specialty.
SAVOURY WINTER VEGETABLE PISTOU
PISTOU ...
1/2 Cup fresh basil leaves
1/4 Cup Evoo ( extra virgin olive oil )
1/4 Cup Grana Padano or Reggiano Parmesano
3 tablespoons of Pine Nuts
THE SOUP
5 cups of home made vegetable stock
1 small potato peeled, and sliced into chunks or thick small wedges
1 small carrot peeled and coarsely sliced
1 small parsnip peeled and coarsely sliced