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Old 07-31-2014, 09:36 AM   #1
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Cooking tips from the French Laundry

Interesting tips from chefs who worked at Thomas Keller's French Laundry restaurant.
15 Lessons from 20 Years of the French Laundry - Hungry Crowd | Food & Wine
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Old 07-31-2014, 09:50 AM   #2
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Fascinating, thanks!
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Old 07-31-2014, 06:41 PM   #3
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Thanks GG.
I especially like this one that I've been doing for years, but be sure to fold over the zip lock edge to make a collar so the zipper stays clean and open when filling it.

Saving Freezer Space

The Laundry had a small freezer when I was there, so saving space was key. We’d freeze sauces and stocks in Cryovac or ziplock bags, stacked between parchment paper. They also thaw quicker after being frozen flat and thin. —Ryan Poli
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Old 07-31-2014, 07:52 PM   #4
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Thanks, GG! Great article.
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Old 08-01-2014, 02:09 AM   #5
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That was very interesting. However, I thought the "almond" from the interior of a peach pit is slightly poisonous. Guess I was wrong. Not the first time - won't be the last.
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Old 08-01-2014, 02:58 PM   #6
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Quote:
Originally Posted by Cooking Goddess View Post
That was very interesting. However, I thought the "almond" from the interior of a peach pit is slightly poisonous. Guess I was wrong. Not the first time - won't be the last.
Cyanide! But there is some disagreement about how much is too much and what you consume it with.
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