A Mock Final, 158 Verbs, Nicoise-Chicken Combo, Dolma gets an A+, a MeatBall Contest – Day 69

TODAY TIDBITS A quick blanch (boil) before you fry your potatoes will: a) improve the golden colour because it gelatinizes the outer starch, b) will “infuse” salt into the potato enhancing flavour, and c) kill the enzymes that cause “purpling” while you air dry. Blanching is the first step in potato rissole The chef recommends […]

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Chicken Grand Mere, Celery Root Puree, and a Smoking Gun – Day 68

TODAY’S TIDBITS You don’t need a trussing needle to truss a chicken. By making a cut in the skin near the end of the legs (where you eventually manchonner), the string can grab the legs and keep the chicken together – you can also loop the chicken legs instead. If you’re serving sliced grilled meat, […]

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