I think I solved my problem. I put the legs in a smaller pan and filled in any empty spots with garlic cloves to displace the fat till it covered the pieces.
If you have a kitchenaid stand mixer, I highly recomend buying the pasta roller. It's small and takes all the hard work out of homemade pasta. I use Mario's method only because i've seen him do it on molto about a million times.
I use both when I make chicken stock. You could then use the stock to make..... more risotto. It's the culinary circle of life!!
All of my knives are Kershaw Shun Classics. I love them and I always use a steel. My steel came from a restaurant supply house, it's a dexter russel and I like it because it's way longer than the longest knife I own. Once a year I send them back to Shun for a sharpening which they offer for free for life. Every time i send them in, they send me back new knives instead of the old ones sharpened.
I've been fiddling with brioche recipes and i can't get it right. anyone got a good one?
Just finished watching the cooking loft. I liked it. Although she covered alot of the basic cooking techniques that you see on FN 20 times a day (after all she is trying to teach a loft full of students), in the end she made some pretty interesting dishes. What won me over was her genuine personality. She didn't sound as scripted as some of the other hosts on FN. what did you think?
I bought a whole duck the other day and I want to do a confit on the leg/thigh quarters. I was able to render about a cup of fat out of the rest of the body not including the breasts which I have resevered for later. I obviously don't have enough fat for a proper confit. What other fat can I mix it with?
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i actually thought she reminded me of a cross between Giada and Lidia Bastianich.