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bronweneas's Profile

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where to retin copper?

Anyone know where I can get copper pans retinned in the city (Manhattan or Queens preferrably)?

Sep 20, 2007
bronweneas in Manhattan

sake/foie gras pairing

Could you recommend one in specific that we ought to try or a brand that would be good? i haven't tried very many types of sake. Do you agree that a sweet aged sake is the best choice of sakes for seared foie gras?

Feb 21, 2007
bronweneas in Beer

sake/foie gras pairing

To all naysayers, the Hudson Valley Foie Gras Company has suggested that Sake can be an appropriate pairing (I have written them too and will let you know what they say) AND Le Cirque was recently pairing a seared foie gras dish with sake. We will let you know how it goes. Will check out Astor Wines. Thank you.

Feb 21, 2007
bronweneas in Beer

sake/foie gras pairing

Any suggestions for an inexpensive sake to pair with a seared foie gras dish?

Feb 20, 2007
bronweneas in Beer

what is you best website for desserts recipes ?

I love Maida Heatter cookbooks. She has a gazillion of them and I have never has a recipe fail. Her instructions are very easy to use and actually teach the reader a lot about the art of pastry making (things that can be applied over and over to any recipe). Ive used some of those recipes professionally some are more homey.
Have you tried the Pierre Herm├Ęs books. They are expensive but beautiful and seem to yield good results.

Feb 10, 2007
bronweneas in Home Cooking

How long can pancake batter keep?

I used to work breakfasts at a high end hotel and we kept our batter refrigerated for a week or so. I think that it actually improves with age to an extent. They end up moister and with a tiny bit of tang.
I don't know why egg beaters would be any less perishable than fresh eggs or any easier. I think fridge for next time (thats whats done in restaurant kitchens that use natural eggs) . Folks overestimate the perishability of fresh eggs. They can sit on a shelf unrefrigerated for a month with no ill effects (in fact, the U.S. if one of the only countries that I've been to where eggs are refrigerated before sale).
I guess i dont see why freezing the batter wouldnt work. I've frozen other stuff with baking powder and soda before (muffin mix) and it works fine. Just would take a while to thaw I would think.

Feb 10, 2007
bronweneas in Home Cooking

need a lobe of fresh foie gras

I guess that I am expecting Dean and DeLuca to be way overpriced and, as I'm new to the city, I don't know the meat places to call.

Feb 06, 2007
bronweneas in Manhattan

need a lobe of fresh foie gras

Anybody know where I can find a nice lobe of fresh foie gras that won't be marked way up in price? I'm looking to spend $60 max. Thanks.

Feb 06, 2007
bronweneas in Manhattan

Good knife rec needed

Do consider the larger Global Vegetable knife, in my opinion it is a nicer knife to work with, better weighted and more easily maneuvered. I love mine. And, if you do end up buying a global and using a diamond steel its important to remember that they get sharpened more on one side than the other (7 on one 3 on the other, I think).

Dec 21, 2006
bronweneas in Cookware

Good knife rec needed

The Global Vegetable knife is a great value at around $85. It does a beautiful job chopping vegetables and is razor sharp. I cook professionally and have been using mine for 3 years. It has never been professionally sharpened but I keep on top of it with a diamond steel and it remains very sharp. Its not like a Wustof or something along those lines though, Globals are fairly lightweight by nature and I get the impression that the blade is fragile so I don't know whether you could get one to last 30 years.

Dec 14, 2006
bronweneas in Cookware

the best FOIE GRAS dish in NY

For the holidays my husband and I are hoping to treat each other to the best foie gras dish that NY has to offer. Any suggestions?

Dec 14, 2006
bronweneas in Manhattan