Home Cooking 13

Help! : French Laundry Cornet / Cone

HungryHoward | Dec 22, 200403:19 PM

I can definitely use the collective wisdom of the Chowhound community if I'm going to survive Christmas dinner!

For unknown reasons, I committed to making Thomas Keller's signature salmon tartare cornet (see link).

Being that I've never made them, I'd love your assistance and dos/don'ts/etc.

Beyond the general guidance, a few specific questions:

-- What's the easiest way to perfect the cornet without burning your fingertips?

-- Do I need sushi grade salmon?

-- To make matters more complicated, the dinner is being hosted at relatives who live about 45-minutes away. Should I prepare the salmon itself at the host's home or in my kitchen? Regardless, what's the best way to transport the salmon (ice? dry ice? other?)

-- Any specific kitchen tools helpful -- beyond the stencil and Silpat?

Thanks for your help!!!

Link: http://www.cbsnews.com/stories/2003/0...

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