Aged Gruyere balances the sweet flavor of white chocolate and mango in this recipe from Cacao Berry, which originally appeared in the May/June issue of The National Culinary Review.
“I discovered that if the beef was vacuum-sealed in a specially designed pouch and slowly cooked … it showed little sign of profit-robbing shrinkage,” says Bruno Goussault. “Plus, the flavor was notably enhanced.”
Chef Kristopher Edelen demonstrated his technique for nitro-aerated ice cream using crickets at the ACF’s ChefConnect in Charlotte, N.C. We’ve got the recipe, if you’re feeling adventurous.
There are many different recipes for matzo balls. This recipe will provide you with a “middle ground” final product, in which the matzo balls retain the matzo flavor while absorbing enough liquid to be infused with moisture, herbes de Provence and broth flavor.
By Paul Sorgule, MS, AAC Good to Great was a breakthrough book a few years…