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Dental floss for slicing chevre logs.
Agree with everyone here but want to mention that a company out of Chico, Ca. has layflat in 30# cases, so I'm sure a few others do as well. But...
I like Sweetly Yours.
One mention of Culinary Artistry, one of The Flavor Bible.
Just my opinion, but if you have one you don't need the other.
Personally I like C.A....
Unless you're talking something like IQF, corn dog batter is typically wet.
Even IQF it was wet before it froze.
Typical wasabi available in the U.S. is green dyed horseradish.
I would use regular horseradish for flavor, and if you want green dye, well, you...
Reminds me of a story my friend told me.
In culinary school one of his instructors was discussing Anise.
He said "you can pronounce it Ah-niece,...
You could bake shallow cheesecake with no crust.
Once set and refrigerated it should be able to be the middle layer in an Angel food layer cake....
I believe this is now all being handled by a higher pay grade than myself.
The last word from Alto-Shaam was "it must be atmospherical", because...
Well, since someone else brought this back, I'll chime in.
1:2, 1:3 and 1:4 are all fresh to dry ratios I've heard.
The finer the herb, the...
Wusthof makes many different quality knives.
Which particular ones do you have?
And which knives from that style?
Can't make an offer on a "kit...
I'm ignorant about stacking ovens, but I've done brick bottom and sides in ovens, works great.
S&P, olive oil and balsamic roasted.
Finished with bacon and butter.
A Deba should go through frozen salmon fairly easily.
Plenty of butter on a seasoned flat top, always a fine line between enough butter on the grill and too much.
A little too much is fine as you can...
Another great one from the brotherhood of cooks has left us.
Thanks for all you've done.
Good advice. I actually use a global ceramic hone, and store the hone in an idahone sheath in my knife roll.
Jamaican me hungry.