Would it work? No way to crisp the skin, of course, but if you put the duck legs and fat in on Friday afternoon, cooked it, then turned it down and let it simmer until lunch time... Would it be what you hope for in a confit?
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
If you need a pantry staple this Friendsgiving season, let it be your own Pumpkin Spice blend. Chef Jansen Chan, Director of Pastry Operations at the International Culinary Center, shows us how easy it is to DIY the "magical" condiment that makes everything taste like fall.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy