10 latest comments posted

Crunchy verrines	I need to know how much sodium is in each recipe. Comment #9241 posted on january 8^th 2012 at 03:37 by Bobbie.
Crunchy verrines	There is sodium in salt, that's all I know. Comment #9253 posted on january 9^th 2012 at 16:36 by jh.
produits.php	Is the rind edible once cooked, specifically oven baked? Comment #9288 posted on january 14^th 2012 at 22:41 by Juls.
produits.php	Rind of what? Comment #9293 posted on january 16^th 2012 at 08:40 by jh.
Confectioner's custard (Crème pâtissière, or French pastry cream )	No you cant! Comment #9333 posted on january 20^th 2012 at 23:16 by LOWONIAN.
Confectioner's custard (Crème pâtissière, or French pastry cream )	I confirm: yes you can! The cream will be a bit less smooth but it's ok. In the past, when corn flour was not existing, that how pastry chef does. Comment #9334 posted on january 21^th 2012 at 10:26 by jh.
Milk rolls	I'm not much of a bread baker, jh but if I was, I sure would be trying these. They look heavenly! Thank you so much for sharing... Comment #9350 posted on january 22^th 2012 at 13:58 by Louise.
Lobster Thermidor	Since moving to Pennsylvania, I have not been able to get fresh seafood of any kind. I took it for granted, when I lived in New York, fresh seafood was but a stone throw away, {sigh} Lovely dish, jh. Thanks for sharing... Comment #9351 posted on january 22^th 2012 at 14:03 by Louise.
Natural leaven	Hi, thanks very much for your instructions, you should be writing a cook-book! I was a bit worried at first but when I did the first refreshing my leaven shot up within hours, I'll be doing the second refreshing later today so fingers crossed all goes well and I have a nice leavened loaf before the end of the week. As I don't get through an awful lot of bread I was hoping you could tell me roughly how long I can leave my leaven before feeding it and how little I can feed it without risking it dying? I don't want to risk my leaven dying or under-feed it but also don't want to be buying loads of rye flour just to throw it away. Thanks very much for your recipes and your help. Comment #9409 posted on january 29^th 2012 at 07:12 by Tony.
Natural leaven	Hi Tony, For the time before feeding leaven, it is linked to temperature, but if you keep your leaven at ambient temperature you can easily wait 2 or 3 days between each refresh. That how I proceed along the week, to get good leaven on Saturday, the bread day for me. And to be honest, sometime I forgot my leaven for more than that, 5 days, so the leaven is ugly, it's a bit late, but with a refresh it restart anyway! PS: Thank you for the cook-book suggestion, I did see that. Comment #9410 posted on january 29^th 2012 at 12:20 by jh.

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