Best cold lobster appetizer? - Chef Forum
2008年10月16日 · "Best" is always a nebulous concept. But here's a simple recipe from Chef Heinz Beck that I like. It's for Lobster Medallions with Avocado Lobster medallions made by cutting the tail meat of a cooked 1 1/2 lb lobster into ten uniform discs. 10 cherry tomatoes, peeled, halved, seeded and diced 1 avocado, diced 10 discs of brioche, each about 1. ...
Heavy Appetizers | Chef Forum
2006年5月24日 · Heavy appetizers (or hearty appetizers) would mean hot or cold appetizers that would be enough for a meal: skewers of shrimp or meat; wings; small grilled lamb chops; rollups or wraps; meatballs; smoked salmon-- you get the picture. You'd be too full to have a regular meal if you tasted all of them! Enjoy the board!
What kind of alcohol do I use in Lobster Bisque? - Chef Forum
2007年10月11日 · Brandy is the usual. I just taught shrimp bisque to my class last night. We used white wine and brandy. Nothing out of the ordinary, no exotic ingredients, just the classic r
Best Frank for a chili dog | Chef Forum - cheftalk.com
2024年12月10日 · A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!
Authentic Chinese recipes for 100+ | Chef Forum - cheftalk.com
2010年9月16日 · On to the big dishes, whole ducks, chicken, fish, lobster with a few mixed dishes. Then a large dish of noodles. Taper off with simpler plainer fare (counter to what westerners would do).A sweetish soup of fruit or some such. Then steamed rice and vegetable dishes, shrimp and walnuts perhaps and other "calming" foods.
mushy lobster tails | Chef Forum
2007年12月30日 · Hi all! My restaurant serves 22 ounce australian lobster tails. Occasionally , the finished tail has an incredibly unattractive mushy texture, I believe this is a result of freezing, thawing, and refreezing, however thee is another opinion that lobsters release an enzyme as a defense mechanism.
Appetizers | Chef Forum
2000年10月18日 · Appetizers Jump to Latest 3K views 3 replies 3 participants last post by kc Oct 22, 2000
Lobster Bisque | Chef Forum - cheftalk.com
2008年10月8日 · Lobster shells are in the chitin (sp?) family, which, if I paid attention in gr. 9 Biology, is the exo-skeleton building material for most crustaceans, cockaroaches, locusts, and other insects. It is my humble opinion that--along with veal bones-- the maximum flavour should be extracted and then the material ceremonioulsy tossed out.
French Appetizer Suggestions | Chef Forum
2024年7月23日 · When you say appetizers are you talking about hors d oeuvres? An appetizer is usually a first course. Here's some ideas: Escargot in toasted bread boxes. Chicken wing tulips "Jombone' Poulet" Frog leg lollipop "Dancers a la Parisienne" Sauteed mushrooms on crostini "toast aux Champignon." Pate' on toast
Diplomat sauce - Chef Forum
2012年2月15日 · Diplomat sauce A Fish stock based veloute sauce , with cream brandy, lobster butter and truffles. Best served with fish or seafood. in this thread in this sub-forum in the entire site