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boudin noir

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  1. Crock pot. Prefer standard braise. Bought 20 years ago. Used twice.
  2. If you froze it immediately after you composed it, I would thaw it out enough to remove all that surrounds the beef. Then I would sear the total exterior of the fillet. Then cook the fillet. Discard the surrounds.
  3. Mouse cubes on Amazon. Release a mile away.
  4. I have subscribed to a fair number of food and cooking magazines over the years and find now that they just recycle old ideas perhaps with a few esoteric new ingredients that you may use once. If I'm looking for new ideas I google the main ingredient and some suggested additional ingredient or cuisine and see what pops up. Works for me.
  5. Hate peas. Fall off fork. Often starchy. Except for sugar snap peas.
  6. Cut off the tip. Cut off the piece you wish to use with the wrap on. Stand the the piece you wish to use on end and slice down the middle with a sharp knife. The wrap will fall off.
  7. boudin noir


    For the lazy - could you not use frozen puff pastry dough?
  8. boudin noir

    Dinner 2019

    Sous vide goose confit. Hoppin john
  9. I think in cooking rules are meant to be tested. Try it. If you like it that is good for you. If not try an other route.
  10. What unnecessary kitchen appliance or tool would you be reluctant to give up? Mine is an under the counter automatic ice maker.
  11. Is there a flavor or texture advantage to cooking tough meats, i.e beef short ribs, by pressure cooking v. traditional braise?
  12. That looks like the kind of schnitzel I want to make.
  13. It has been my belief that "schnitzel" should be very thin; 1/8-1/4 inch thick. Much of what I see in the photos is much thicker. Am I wrong?
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