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Author Topic: Got my cooking textbook... [Locked]
Lyli  1 star
Posts: 215
Registered: 2002-8-3 07:18:36
They take a LOT of practice

 

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deadcactus  3 stars
Posts: 669
Registered: 2001-12-27 09:17:08
I'll try again next weekend. Just need to be a little more careful with the whole process and figure out why they were sticking so much this time...

 

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-Foxy-  5 stars
Title: Moderator
Über Brat

Posts: 6,565
Registered: 2002-5-29 21:46:17
butter the pan and get it hot, not burnign smoking hot but sizzling hot.

small ladle of batter and twirl around, wait a sec, and should be time to turn over, just that fast.

 

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pkhere  4 stars
Title: Yes, they are real
Posts: 2,683
Registered: 2003-9-4 16:38:32
crepes take practice


it's not just like putting pancake batter in a hot skillet


You will get better as you keep trying.

 

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Terminius_Est  3 stars
Title: Moon River
Posts: 894
Registered: 2002-2-27 06:08:05
Do sauces first. Start with white sauce.

 

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deadcactus  3 stars
Posts: 669
Registered: 2001-12-27 09:17:08
Terminius_Est posted:

Do sauces first. Start with white sauce.



Way ahead of you...

 

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GriffinShadowfeather  2 stars
Posts: 344
Registered:
What is the name of your book? and what are you training to be?
Gaevren  4 stars
Title: Wat do?
Posts: 1,181
Registered: 2004-9-15 09:29:36
GriffinShadowfeather posted:

What is the name of your book? and what are you training to be?



I want to know too!

I picked up Julia Child's cookbooks and I've made roast chicken and omelettes now...and I'm getting pretty darned good at flipping the omelettes! But I'm always looking for good references and resources.

 

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deadcactus  3 stars
Posts: 669
Registered: 2001-12-27 09:17:08
My book is called "On Cooking" (not to be confused with "On Food and Cooking".


I'm not training to be anything in terms of he culinary world. I just wanted to get a single book with a lot of recipes and a lot of background information such as the propper to cut things, what the different cuts of meat are, how to tell if an egg is fresh. Basically just liked it because it was a culinary reference rather than a book of recipes.


Anyway, crepes round 2 tonight. Cooking them tonight so I can have them for breakfast tommorow without an enormous investment of my morning. Hopefully this one goes better, but the batter certainly looks better so I have hope...

 

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GriffinShadowfeather  2 stars
Posts: 344
Registered:
Cool I will have to take a look at it.

Thanks for sharing.

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