Recent content by [BMF] Chris

sounds good, im wondering though, isnt the reason butter burns is because of the fat solids in the butter? and isnt that why we make clarrified butter? so id assume the solids would burn regardless of wether you added oil or not, might i suggest just using clarrified butter so you get the butter...

because, if your eating your roast rare, you want it atleast 100 degrees, because the carry over cooking will atleast make your meat warm, so its more of an, "at the minium" type deal, i think rare is defined at 120 or below, id assume the carry over cooking would raise it to 110, or 115, giving...

i really dont want a flame war here, should i complain you dont know how to use the quote button? i honestly have nothing against anyone, im merely expressing my views, thats usaully what you do in a forum, when i signed up it said nothing about having to be grammaticaly correct, or that i had...

if this explains anything- stove top n'est pas elegante, since were using french webster defines elegant as "2 : of a high grade or quality : SPLENDID <elegant gems priced at hundreds of thousands of dollars>" i mean, im not trying to be rude, but dont give your food a name it doesnt...

ive got waaaaay too much cooking information in my head to have any room left on how to spell all this stuff........

i take pride in my misspellings....

:oops: ewwwwww

yea, i liked his kitchen confidental book, ive done my 6 months on dishes, ive done trash at 3 in the morning covered in food, ive been from the bottom to the top cook stations, gotta love the lifestlye, now im in school to role with the big boys........

who, why and when edited my post?

because its the type of onion they are, each has different traits, by cooking it for 5 hours it turns really sweet, almost candy like, i dont know if you get the same effect with other onions, just be sure to look for any green spots on the onion, thats where youll find bitterness, but yea, it...

you will need- about 4 YELLOW onions A.N Salt and pepper 4oz unsalted Butter 4 1/2 cups beef stock(aprox) A.N flour A.N olive oil, EVO perferably A.N gruyere cheese, or swiss SACHET- 4 spring FRESH THYME 2 bay leaves 6 peppercorns 1 french baguette for the soup, cut the onions into a...

not only that, but mirpox is like the foundation for all soups and most meats in french cooking......and the cajuns have their own version called the holy trinity, which is 50% onion, 25% celery, and 25% bellpepper

my quick fix for thinkening is get a saute pan, put in like 6 oz of cream, blast high heat until it boils, then add flour, constantly mixing, and suddenly it will all combine into like soft jello, be sure the flour taste is cooked out, the use like a table spoon of that stuff, if its still too...

might i suggest washing the olives first in water to remove that hit in the face of salt, i enjoy it, but its a bit much for some people.....

you will need- 1 lb roast top round powdered garlic A. N high burning point oil "canola" 12 0z veal or beef stock NOT BROTH 2 oz mirepoix 2 oz red wine A.N S&P A.N cornstarch 1. rub roast with salt, pepper, powedered garlic, dont cut into the meat, you loose moisture 2. in roasting pan...