Archive for March, 2007
in defense of foie gras
1 comment so far, leave your own comment.
Anne Cori honored by the City of Clayton
What to do with fermented black beans?
Today a Kitchen Conservatory student had a tutorial (one-on-one training) on how to make a spun sugar dessert. She wanted to learn how to make a fancy dessert, which included ice cream. But, she said, she always overcooks her custard. So we make the custard base for ice cream using the Balloon Thermowhisk, a whisk […]
fat adds flavor
creative crepes
Published
by The Chef March 20th, 2007 in
Gift Ideas, Kitchen Tools, Cooking School
E-mail this post
E-mail this postadded cooking class
Handling food
How does your garden grow?
A terrific turner