Author: BRAdmin

Sauce Velouté Diplomate Hello! I’m having some difficulty figuring out how to prepare the diplomate variation of sauce velouté. Is it as simple as replacing the meat stock with fish or lobster stock and then finishing it off with butter and truffle?

Why didn’t my thick béchamel/Roux thicken the soup? I prepared a thick béchamel and added it to my soup, but it didn’t thicken at all! I’ve searched online but can’t find any answers. Commonly, people report that their roux or béchamel ends up too runny, but mine was as thick as Greek yogurt. Initially, I…

Need help with my jam not setting! I prepared two batches of jam and I’m having some trouble. The first batch, made with just sugar, lemon, and guava, turned out a bit too runny but is still somewhat gel-like. The second batch, which I made using a packet of Jamsetta (pectin mix), is almost as…

Lychee Mayo, Anyone? I’m a huge fan of recreating my favorite restaurant dishes at home, and I’m seeking some advice. Recently, I had a life-changing salmon carpaccio that featured an incredible sauce, which included a “lychee mayo” alongside yuzu citrus. The mayo had a yum-yum sauce vibe but was less acidic, with a delightful, subtle…

Ideas for Using Leftover Ham Do you find yourself with leftover ham after enjoying all the pre-sliced pieces? I’m curious about what everyone does with the remaining meat on the bone. I attempted to share a picture, but it didn’t work out. So far, I’ve made ham and beans, ham and eggs, tasty ham sandwiches,…

I’m looking for recipe ideas that can help “disguise” meat/protein. My girlfriend and I are vegetarian and vegan, but she’ll soon be undergoing surgery and has been advised to incorporate animal protein into her diet for healing. The problem is, she isn’t a fan of meat and is not thrilled about having to eat it.…

I’m looking for the best baked potato toppings! We’re having flank steak for dinner, and I’ll be baking some russets on the side. I’d love to hear your topping suggestions. Thanks in advance!

What’s a dish you learned to prepare this year and can’t get enough of? For me, it’s definitely Kimchi Jjigae. It’s simple to make and incredibly flavorful! The rich pork, the kick from the gochujang, and the tanginess of the aged kimchi create a delicious combination that I can’t resist. I also love making budae…

I’m attempting to make Bánh Tráng Trộn but I think I may have picked the wrong type of shrimp. The recipe specifies crispy tiny shrimp, but the only option at my Asian grocery store was dried shrimp, which don’t seem very crispy. Check out the image here: https://imgur.com/a/1QIeoex. Can I fry these dried shrimp to…

Planning a 5-course meal for my dad’s 60th birthday! My sister and I are putting together a special seafood-themed dinner since he grew up in a fishing town. Our parents are incredible cooks, so we have a lot of inspiration to work with. For the first course, we’re thinking of starting with oysters (we’re big…