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Whether you knead the dough before or after, it usually takes about 8-12 minutes for the dough to fully hydrate anyways. That's why I prefer to work the dough just long enough so it comes together, let rest for about 20 minutes and then use the rollers on my pasta machine to do most of the...

Your wife was right. A fresh egg has a lower albumen PH than an older egg, which causes the albumen to adhere more to the shell than to itself. However, after the eggs haves been allowed to age for at least a couple of days, their PH raises to around 9.2, which makes them a lot easier to peel...

Maybe I wasn't Clear. You use the Activa Before you cook it. So you would prepare the turkey the night before, place in your fridge overnight, and then cook at usual. Everything else would be done the same way, such as cook time and resting.

I have the perfect binder for you that will allow you to remove all the others. It's called Activa RM and it's a commercial protein glue that is used to hold together things like McRibs, Chicken Nuggets and Fish Sticks. Just in the last few years, it has become popular among fine dining chefs...

Sandwiches are by far one of my favorite things to eat as well. I've been infatuated with them since I was a little kid, and now that I work in a restaurant, it seems that I eat sandwiches more than ever because they're quick and convenient. There's this great little market up here in Tahoe...

You can find a powdered form of lecithin at most health food stores. It is commonly used as a dietary supplement. Egg whites will work to some degree, but they will dilute your flavor and add a bit of that raw egg taste. Soy based lecithin powder is really the way to go.

Marty, It looks like the light "foam" that Iron Chef is using here is also what is called an "Air." It's usually a liquid with the consistency of water to which Lecithin is added. Lecithin is found in egg whites and soybeans, and most powdered extracts used for foaming are derived from soy. It...

Minor's chicken and lobster base has been for a long time one of my secret ingredients that I use at work. I use the chicken to add a nice savory flavor to cream sauces and soups, even if they're not labeled as "chicken soup." In fact, a little Minor's chicken base dissolved in some mushroom or...

If you want to cook with garlic oil which is great for imparting garlic flavor on your foods, I would recommend actually making a batch of garlic flavored oil using cannola oil. To do this, simply slice 5-6 heads of garlic in half and through them in an oven safe pot with the skins and...

Quail eggs, because of their size, are mostly utilized in fine dining as a garnish and as portion control. When serving a 7 course tasting menu, a whole chicken egg is kind of out of the question; and yes, their are subtle differences in taste. Wild Boar Sausage, and the meat of wild boar...

Crono, You definitely have the right attitude to make it. As a fine dining sous chef, I started exactly how you started, knowing nothing and being willing to do any job in the kitchen, no matter what it was. The key is to be honest that you don't know anything and truly convey your passion for...