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4 hours ago, weedy said:
how did that work for you, as a crostini like that?
It's one of my favorite starters at Le Bernardin, but part of its charm is in its super thin layers and that perfect bread layer (whatever it is... does the cookbook tell you how to bake it???)
I wouldn't want to be responsible for trying to pound tuna that perfectly thin, like they do, either.
I cannot speak for @chefmd but I could not find the recipe in the book.
3 hours ago, weedy said:
how did that work for you, as a crostini like that?
It's one of my favorite starters at Le Bernardin, but part of its charm is in its super thin layers and that perfect bread layer (whatever it is... does the cookbook tell you how to bake it???)
I wouldn't want to be responsible for trying to pound tuna that perfectly thin, like they do, either.
I cannot speak for @chefmd but I could not find the recipe in the book.
