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Recent Content by brianshaw

  1. brianshaw
    Post

    Is this Cod raw or cooked but refrigerated?

    You posted at 1:10 PM. What time zone are you in? From here, it looks partially cooked. But why did you cook it, refrigerate it, and then eat it?...
    Post by: brianshaw, May 24, 2019 at 11:51 PM in forum: Food & Cooking
  2. brianshaw
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    Why is help hard to find?

    Help... or good help?
    Post by: brianshaw, May 22, 2019 at 4:10 PM in forum: Professional Chefs
  3. brianshaw
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    Palmiers

    Think of it this way: some guy accidentally threw his croissant dough in a fryer and became famous for inventing something new. If you master a...
    Post by: brianshaw, May 21, 2019 at 6:06 PM in forum: Professional Pastry Chefs
  4. brianshaw
    Post

    Palmiers

    How big (length and width) are you making them? For me, smaller is less predictable than larger. Also, I’d suspect your resting may be...
    Post by: brianshaw, May 21, 2019 at 10:34 AM in forum: Professional Pastry Chefs
  5. brianshaw
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    Mandoline?

    It depends on quantity, I suppose, and your skill at slicing uniformly with a knife.
    Post by: brianshaw, May 15, 2019 in forum: Cooking Equipment Reviews
  6. brianshaw
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    Mandoline?

    Sharpen.
    Post by: brianshaw, May 15, 2019 in forum: Cooking Equipment Reviews
  7. brianshaw
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    May 2019 Cooking Challenge: Salad

    [ATTACH] I’m in a slump. The best I can do so far is takeout salad. Not an entry... obviously!
    Post by: brianshaw, May 15, 2019 in forum: Food & Cooking
  8. brianshaw
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    French tart - thick or thin?

    [ATTACH] I decided... based mostly on emotion and a gluttony for the custard filling. A thin custard tart just wouldn’t satisfy me. But still...
    Post by: brianshaw, May 12, 2019 in forum: Pastries & Baking
  9. brianshaw
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    French tart - thick or thin?

    Well that’s a good point. Two of the opinions I’ve read are from French people, but one is from Paris, the other from Lyon. Could be a big difference!
    Post by: brianshaw, May 10, 2019 in forum: Pastries & Baking
  10. brianshaw
    Thread

    French tart - thick or thin?

    Last year I saw a pastry in a French bakery, Parisian Flan, and became addicted. Unfortunately that bakery is 200 miles away and nobody I know of...
    Thread by: brianshaw, May 10, 2019, 3 replies, in forum: Pastries & Baking
  11. brianshaw
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    Slow dry-baking HUGE short ribs in the oven

    Forget about pictures... just send a rib an I’ll let you know how you succeeded!
    Post by: brianshaw, May 9, 2019 in forum: Food & Cooking
  12. brianshaw
    Post

    Slow dry-baking HUGE short ribs in the oven

    Sound like a good plan. I’m jealous that you can get good beef ribs.
    Post by: brianshaw, May 9, 2019 in forum: Food & Cooking
  13. brianshaw
    Post

    Sprouting onion?

    Not much of it will still be good. Cut it and find out. Green part... Probably... but I’d toss it.
    Post by: brianshaw, May 9, 2019 in forum: Food & Cooking
  14. brianshaw
    Post

    How many ounce/grams pate sucrée in a 3.5 inch tartlet pan?

    ... but I’ve never worried the individual weight/volume. Roll the dough and cut with a 5 or 6 inch cutter.
    Post by: brianshaw, May 6, 2019 in forum: Pastries & Baking