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Reviewed Chicken Piccata
Feb 13, 2012 in Food Network Community Toolbox 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 Pasta Puttanesca
Feb 12, 2012 in Food Network Community Toolbox on FoodNetwork.com
“This is very good and authentic, Although, I'll have the arugula on the side please.
I would also be very tempted to finish this with a little very unauthentic dollar an ounce olive oil
and a grind or to of Tellicherry. ""”
Reviewed Slow Cooker Lasagna
Dec 7, 2011 in Food Network Community Toolbox 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.