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Proper holding is very important. Each hour of holding is equal to one day of aging. When the internal product temp reaches 140 the tenderization stops.

Thanks Cat...are you ACF? Your flan[s] sound good. If you have a low temp cook and hold oven or a combi you can skip the water bath, bake them quickly, and keep the temp low also.

Oh Mama...If I used them [recipes] I'd be happy to share. It's all to taste. You don't need much alcohol for the berrys. And I like oysters Rock or with DeJohnge [sp?] butter. Sorry I can't get you closer.

Remember to serve warm syrup with them....I hate cold stuff on hot foods [a few exceptions...icecream is one]. Warm catsup on burgers....etc.

Inside rounds roasted overnight. Roast at 225f for 1 hr hold 12 - 18 hours at 140f. You should have 130 degree beef the next day. If it's not as done as you want add a little more time at 200f. You'll find that the juice stays in the meat when cut and that your yield will increase to about 90 -...

Custard is best done low and slow otherwise they bounce if you drop them. Your idea bout making small ind. ones is wise...they bake faster and cool faster. Melt cinnamon candies and pour a little in each dish before adding the custard mixture...yummie.

Are you using a boneless pork loin or a pork tenderloin? Big difference in moisture when cooked.

In the summer raspberrys tossed in honey and cognac or Ameretto.....ice cream optional. Winter - Oysters served any way.

Home made stock I'll bet your energy costs are about equal for stove top preparation. I do mine [beef] in the oven at about 160f.-180f. overnight. You will get a clear stock without having to clarify it. If you make stock in quantity you can heat it on the stove top [very light simmer...a...

Nutella I found Nutella good but uninspiring. It is too rich and a bit "industrial" in flavor.....I'd rather have a good chocolate bar.

Blind bake tart shells Maybe you could try nesting another muffin tin LIGHTLY over the shells. I have done this with pie pans/crusts......never with tarts.

ChiliPepper.........Bourdain is fun to watch but he seems more interested in the drinking than the food. I have yet to see him prepare a meal.

Giada has horrible knife skills. She appears to decide what she wants to make on her show then scampers off to read about how to do it. That said she is very nice to talk with and quite charming. I simply think she is in the wrong business.

Pepin......without a doubt. He is the closest to being a modern master our generation has.

If you are cornered into using steamtable pans don't use pans deeper than 2 1/2" or the rice on the bottom will be mushy. 2 to 1 liquid to rice. Reheat slowly at a low temp [225f] or wash with hot water.

I give them a quick "haircut, skin 'em" and simmer [195f.] them in sugar, vinegar, and water until done. Serve on a bed of spinach with a small nest of shredded, marinated carrots in the middle...sprinkle with crispy bacon chiffonade.

Catfish is hard to beat and for something lighter Squid or Dover sole.....There are lots of good things from the water and cooking them correctly is the key to them tasting good.

How do you change the caption under your picture or are we not able to do it?

Diners Drive-uns and Dives featured Bosnian bread a few nights back and I have yet to find a recipe that will reproduce what I saw as Bosnian bread. It looked like a big English muffin but more bready than crumbly....baking powder rather than yeast or maybe a combination of the two??? I want to...

If you have ever tasted Kitchen Bouquet, Gravy Master....etc it is pure evil in a bottle! Never use it. I never allowed it in my kitchen......we're chefs. The stock, browning the beef and roux should be all you need for a nice rich color.....brown some tomato also. You can add some rye flour for...

Use stock, a cover, and don't cook it at more than 200f. [200f. is plenty hot....you generally have two choices - Fast or good...pick one]...$; >..