Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

SLB

SLB

I don't know if this helps at all with reconstructing the technique, but for what it's worth, the grease is also decidedly orange: 

 

 IMG_3488.JPG.6012d56acd9bd60b8d2c267ca3594a9c.JPG

SLB

SLB

I don't know if this helps at all with the dissection of technique, but for what it's worth, the grease is also decidedly orange: 

 

 IMG_3488.JPG.6012d56acd9bd60b8d2c267ca3594a9c.JPG

SLB

SLB

I don't know if this helps at all, but for what it's worth, the grease is also decidedly orange: 

 

 IMG_3488.JPG.6012d56acd9bd60b8d2c267ca3594a9c.JPG

  • Recently Browsing   0 members

    No registered users viewing this page.

×