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Robert Lothrop
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Love the velveting instructions. Hard enough to cook well, then to science well, then to write well, and so generously. Look forward to Pecan Shrimp Bernaise and Bright Chicken done this way. A longer, gushier post was lost, your site is the bomb. In 40 years of cooking in 6 + ethnic cuisines ( 18 yrs professionally) I missed velveting. I had seen it done, but did not understand it in that too busy kitchen. Thanks so much. I am one who will write back and share periodically, but mostly I will likely read your entire vast site. Thanks, Melanie!
Robert Lothrop is now following The Typepad Team
Jan 14, 2021