I thawed some scallops last night in a plastic bag in water in the fridge, and then fell asleep before I could cook them. Now they're in a sort of foamy liquid in the bag. Normal I guess, but what's up with that?
You Must Thaw Your Frozen Turkey Before Roasting: True or False?
Bruce Weinstein, coauthor of Lobsters Scream When You Boil Them, shows that you can actually cook a frozen turkey for Thanksgiving and it will turn out just as well as a thawed bird.
Basic Chocolate Mousse
Simultaneously rich and light, chocolate mousse just requires a little bit of finesse, and the freshest, best-quality ingredients (eggs, chocolate, and cream) you can procure. Be sure to chill your cream very well and get every speck of water out of the bowl and whisk you'll use for the egg whites, then use a light hand when folding in the whipped cream, and you'll have a perfectly fluffy and decadent dessert.
Behind The Business: Richard Blais
Richard Blais talks to Chowhound about being a TV chef, restaurateur, parent, and cookbook author.
Quick Bites: Richard Blais
Check out restaurateur, Top Chef winner, and cookbook author Richard Blais's honest opinions on a variety of ingredients (like ramps, sea urchin, and bacon), see if you agree with where he sides on classic food debates like cake vs pie and milk vs dark chocolate, and find out which kitchen tool you can pick up for a lot cheaper at a pet store.