Foie gras is a lovely dish to eat. And it's not awfully complicated to prepare. I dread the thought of going old school, meaning counting the seconds as it boils in a pot. So here I used a circulator. Here are some photos that visualize parts of the process.
My buddy Domenico, a zen teacher of cucina reale Italiana, often scolds me for my periodic lapses in understanding semantic and ingredient differences. Sort of like my editor Jonathan scolds me for writing three paragraphs when three sentences and a few...
Back to Louis Lamour's baguette tradition. Baked a few batches, including one for a charity function. Louis' formula is a sure path to a perfect Parisian baguette. And the steps are simple; autolyse, bassinage and retarde! If those terms are...
Finding a formula recently for "Pain de tradition Française," (traditional French bread), I wondered what exactly that meant. Quite often I peruse this site for pastry and bread baking professionals, and often find formulas calling for "farine...
