Recent content by Flourgirl07

I totally agree with the Shirley Corrhier and the CIA textbooks, but I would like to add Harold McGee's books plus Craig Claiborne's NYT cookbook. I like the recent "Best Recipe" cookbooks from Cooks Illustrated/America Test Kitchen. I'm new to this forum, but I love your signature...

This is a good tip, but you need to look for a bar with a cocoa percentage in the 60% plus range that does not contain other flavorings. I prefer the E.Guittard or Ghirardelli bars, but Trader Joe's and Whole Paycheck will occasionally have pieces of Callebaut and Valrhona.

I have a salter that I purchased at Bed-Bath and Beyond and it is perfect for home use. I suggest that you use the metric scale, as it is much more accurate than ounces.

I love Forschener stamped knives for this work. They are available in 10", 12" and 14" lengths.

My favorite knife is my Thiers Issard 6" carbon steel knife. I have forged 6"-8"-10" knives, a santuko, plus my professional Forschner's, but the knife that I reach for at home is the French-pattern carbon steel knife.