This farm egg recipe is an original from Passard. David Kinch has derived a recipe using this as inspiration. Passard is a true genius and fantastic artist. Wow. ❤
I remember rushing home from school to watch... The theme song, I can still hear in my head.. " Great Chefs, Great cities"..... I believe that was for the Great chefs of the world.. Not sure.. Any way, that was another element that shaped my career path into cooking professionally, Its fun watching these videos now, and looking back,
It's great chefs great food great cities of America. Great chefs of the world just had the theme, no lyrics I think. Anyways I love this show as well chef, made me into the cook I am as well. Cheers.
Its a traditional technique to keep food moist; especially seen with fish. It is also used to seal the lid to a cooking vessel for the same reason. Another variation of the technique is in a pretty famous dish of salt crusted sea bass. Generally a whole sea bass is caked in just salt or the salt flour combination.
As a self taught chef I have watched and loved these programmes for years and still love them as much as ever !!
This farm egg recipe is an original from Passard. David Kinch has derived a recipe using this as inspiration. Passard is a true genius and fantastic artist. Wow. ❤
I remember rushing home from school to watch... The theme song, I can still hear in my head.. " Great Chefs, Great cities"..... I believe that was for the Great chefs of the world.. Not sure.. Any way, that was another element that shaped my career path into cooking professionally, Its fun watching these videos now, and looking back,
It's great chefs great food great cities of America. Great chefs of the world just had the theme, no lyrics I think. Anyways I love this show as well chef, made me into the cook I am as well. Cheers.
That pear recipe looks 🔥.
I like to think that Alain Passard spent the next 20 years having people call him to ask him to send them an egg topper.
what happen to all the time spending on making the case for the fish and not using it?
Why would you eat something so salty?
Its a traditional technique to keep food moist; especially seen with fish. It is also used to seal the lid to a cooking vessel for the same reason. Another variation of the technique is in a pretty famous dish of salt crusted sea bass. Generally a whole sea bass is caked in just salt or the salt flour combination.