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Reviewed Chicken Piccata
Feb 13, 2012 on FoodNetwork.com
“She needed to reduce the liquid by 1/2, that's why the sauce did not come together and broke.
And I doubt even after a good reduction the sauce could come together because caned chicken stock dose not have enough gelatine to provide the viscosity needed for a proper emulsification.""”
Reviewed Slow Cooker Lasagna
Dec 7, 2011 on FoodNetwork.com
“He tossed the no boil noodles?
Using them would have solved the problems he was having with overly wet results. No boil pasta has a more authentic texture than the big thick noodles.
Loose the bechamel and use ricotta mixed with fresh basil,garlic, black pepper, parmigiano and egg yolk instead.