Re: Crepe Suzette w/ Orange Chocolate Mousse and Candied Citrus Zest
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1. For the candied zest, I assume you used fresh water for each of the three boilings? What is the purpose of this stage, removing the acid/bitterness from the zest?
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Right. It's just not the consistency of food until it boils for a long while, and you're leeching out all sorts of peel tastes (and probably some zest flavoring; the water was bright green/yellow. I figure there's plenty of zest flavor to spare.)
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2. How much is a stick of butter (we don't buy butter by the stick in Australia)?
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When God created butter, He made it in 1/4 lb sticks. I don't know what perverse form of butter you guys use down-under.
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-Sam
P.S. I'm super impressed by the rising on your souffle. Really well done. I'm psyched you're starting to participate in these threads.
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