Get Flaky with “Fraisage”

The key to getting a flaky pie crust without the addition of shortening or any chemical cheats is a french technique known as fraisage. It is used to blend the dough after all the ingredients have been cut together.  Traditionally, it is performed by using the heel of your hand to smear the dough littleContinue reading “Get Flaky with “Fraisage””

Oh, for the Love of Pig! Porchetta di Testa

So we have a new sous chef at work. He saw a video on You Tube of Chris Consentino making Porchetta di Testa, and wanted to try it at the restaurant. What is porchetta di testa? Well it is basically a pig’s head that is boned out, marinated, then rolled up, tied, and wrapped, thenContinue reading “Oh, for the Love of Pig! Porchetta di Testa”

Mom’s Mohingha

I arrive at my parents’ house with a bag of onions, four heads of garlic, a bunch of scallions, and a bunch of cilantro. Mom’s already cooked rice vermicelli, and poached catfish to show me how to make her version of Mohinga, a fish and noodle stew unofficially recognized as the national dish of MyanmarContinue reading “Mom’s Mohingha”