Sera F

having used wood bench tables for pastry in culinary school, we scubbed with hot soapy water, scrapped it with a bench scrapper, and then sanitized it and scrapped it again. but if you are planning on using this strictly for pasta/pastry and don't intend to put any other ingredients on the board(like using as a cutting board), just scrape off all the flour/doughy bits so it's clean and smooth, it takes quite a bit of energy to actually take wood off; and keep it dry. if you get it too wet, it will start to crack more easily than if you don't get it wet at all. with that being said, using dough/pastry on it is perfectly acceptable as for oil, i'm not sure what to use that is food safe, but won't gum up. it is a beautiful board though...I hope this helps

sounds like bs that they are saying that for the money that they will get from some person who will buy the sandwich on this marketing alone. there is a chicken tenderloin which is what most realchicken "fingers" are made out of. I think wendy's is trying to market on that. but when fast food restaurants talk too much on their commercials/ads, it drives me nuts me being a cook because I just want to hear about the food and not a lot of philosiphical bs about it. I find that chain/franchise restaurants as well as poor menu writers write too much in the menu descriptions

I read an article dated on October 27, 2006 from the san francisco gate http://www.sfgate.com/cgi-bin/article.cgi?...&sn=001&sc=1000 whatever became of this? does anyone know what happened? or if she decided to come back to the french laundry family? I noticed on the tfl website that she is on the per se page, but not the tfl page. I am really curious to know! thank you in advance!

I have never tried this brand of truffle butter, but I noticed that they added soy sauce....must be an umami thing to bring out flavors. speaking of porcini's which I absolutely have fallen in love with after living in Italy for 5 weeks, a co worker of mine suggested cooking them with shrimp to bring out the flavor of the porcini more

In my opinion, splitting and scrapping the vanilla bean into the liquor of choice is the best way to go...I love that nielson-massey vanilla bean paste. I think they use bourbon..jack would be a good choice I think. Try it with Brandy...I do know that in Canada at least, that there is a vanilla flavored brandy...something like navarra? The restaurant that I work at is obsessed with vanilla beans. They put it in cranberry compote, mango compote, white wine macerated orange segments, and in the usual creme brulee and tiramisu

and also when your sugar syrup is boiling, with a very clean pastry brush, dip in water and gently brush down the sides of the pot so there are no sugar crystals there to encourage the recrystallization of sugar this should help.

please tell me step by step how you are making your buttercream and exactly what the buttercream looks like after you've made it! ← You probably are pouring the sugar mixture in too quickly. Generally, when I make it, I whip the egg yolks so they look thick like hollandaise and then pour the sugar syrup in a thin stream. I then add 1 tbsp increments of the butter. When you add your butter, make sure that you let each addition beat fully in before adding more so the mixture doesn't break on you.

please tell me step by step how you are making your buttercream and exactly what the buttercream looks like after you've made it!