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Anonymous Modernist 1635

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  1. where do you buy the pastry bars shown in the book? Can't find anything online. thanks
  2. where do you find a reasonable (small) quantity of crisp coat uc for sale?
  3. is the popped corn popcorn before or after it is popped, never used it in a recipe before. Thanks
  4. In mc, traditional braising is suggested by slow cooking first and browning the meat through the pot lid under the broiler. If the meat is slow cooked on the stove first, doesn't that prevent the maillard reaction from taking place under the broiler at the end since the meat is effectively done? Thanks David
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