Culinary Arts Project

“Old School is Gooood Schoooool”, Boeuf Bourguignon, and Pure Mayhem – Day 73

TODAY’S TIDBITS Cut a small slit in your papillote when pulling it out of the oven so it doesn’t deflate (more on this dish next week). Your pasta dough is properly kneaded when you stick your finger in it and it springs back 90% of the way. Use clarified butter to brown your croutons to […]