I cannot seem to get my hash browns to come out right. DH likes them from Perkins - semi-crisp, grated potatoes that are not really sticky. Anyone have any ideas or techniques? Mine always seem to come out like wallpaper paste.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.