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We had a question on our live Web-cast about a source for chocolate extract, here’s a good source: Watkins Online
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- Chef Jim Gray writes: Sauces with butter and cream can be delicate and breaking is a frequent and unwelcome problem. If you've made the about topic: How to reheat cream sauce
- Chef Jim Gray writes: A double boiler should do the trick, Ann. But the bigger problem is keeping the pesto a vibrant green. It about topic: Cooking pasta with pesto
- Chef Jim Gray writes: Hi Gladys, You are preparing two large roasts. The larger, 18 pounder, is often referred to as a steamship round, and about topic: Preparing top round roast beef
