The Art of Poaching and Grilling

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God, how I miss our beloved chef in Cooking Methods. My good friend and I were talking about it today after doing student assistance to three different events today. We reminisced about how we made court bullion and cooked our poached red snapper and the joys of grilling salmon and actually not over cooking it.

I am into doing student assistance now - for free and only in the kitchen. Maybe one of these days you will catch me on an exposition near you or probably on television.

Wink*

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