How do I determine how much orange oil to use in place of grated orange peel? What would the ratio be?
I would like to know how to thicken sauces with blood. How to hold the sauces for service, how to fix them if they break? What I can do and not do?
Do you have a recipe for demi-glaze?
What is the proper way to deglaze after browning meat or poultry?
How do you make "blonde roux"?
Many flourless cake recipes call for using a springform pan and putting that pan into a water bath. After my first disaster, (the water leaked in and ruined ...
I am looking for another word for julienne that starts with a "B." Possibly a French word?
What are some utensils that are used by the French to make food?