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Hello guys, I was very pleased with the lamination process until I rolled the dough out to cut the triangle shapes. The bottom layer, as I was rolling, tore in the center. (not the entire layer was torn off) Are my croissaints ruined? :( Will they be completely dense or have a little bit of...

I was planning on making a dish of crispy black sea bass filet w/ skin on, would it work well with a non-stick pan? if not, with a normal pan, how would I make sure that the skin doesn't get stuck on the pan and end up being impossible to remove...?:ermm: -Kevin

I was researching and found out that meat such as roast b eef would be med-rare at 125 in the thickest part of the center, and others say 130-135. I'm confused. I do understand that letting the meat rest would allow for proper distribution of juices but I also heard that it would continue to...

Hey. I was wondering how injecting meat with syringes work. Do you inject directly in the center? Would you need to inject all over the place for the flavor to distribute? Are there cons to it? Would you need to let it rest with those flavors inside before cooking? (Like for example, letting...

How long should I simmer the stock/egg white mixture? Because one recipe calls for 30 minutes, and the consommes for like beef are calling for 1-1/2 hours long. Is there a specific reason why they are different? I remember reading somewhere lobster broth can become bitter. Can anyone clarify...

The following below is from Emeril's FRIED duck confit recipe. This is the "duck confit" portion that does not involve the frying instructions. Now, instead of deep frying it, I'd like to only crisp the skin portion of the duck leg. How would I be able to do this efficiently? Also, I do not...

How would using a grill to grill Chilean sea bass work? Say 1 and a half inch thick filets at high heat on the grill (Medium cooked)? Would I wait for the flesh to turn chalky white on the side and then flip? Any estimations?

Hi, yes I know it's technically not called prime rib but you know what I mean, but anyway, I havea 5.47 lb piece of this, and how long do you think wouild it take to become room temp? I bought it from wegmans butchery place where it was displayed..how many hours?:angel:

http://www.youtube.com/watch?v=3FH7tqdlHFY Here's the URL to the recipe, and it doesn't have any cooking times.. does anyone know or can anyone estimate? Thanks.

:chef:What is with curdling? I don't fully understand it. Of all of the times I made the dish described in the title, 3/5 times the custard became eggy like scrambled eggs. (<.<) Why is it this way? Is it something about bringing eggs to room temp or something? or the temperature of the oven?

:ermm:I was making boeuf bourguignon,and the recipe told me to put flour on the beef in the casserole dish, toss, and put in the oven for 4 minutes+ 4 minutes at 450 degrees. When I removed it from the oven, there was no crust at all, and the flour instead mixed with the juices on top of the...