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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: 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
- 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: roast beef
One Response for "How-to Video: Artichokes"
Thank you for the video on cooking and serving the artichoke. No one ever told me to cut off those annoying little spikes. Now that I know that little secret, I may even be brave enough to serve these to guests.
Keep up the good work!
Maggie Brown
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