hi Kenji! I was wondering are you supposed to keep the chocolate in the water bath when you chill it to 81?(because in the beginning it says below 88 is bad which kind of confused me)and then take it out to agitate as it heats up to 90? thats what i did and my chocolate still had some streaks in it. am i not agitating it enough?
cherry pie, when the filling is that maraschino red and its more gelatinous than fruity
hey kenji which brand of olive oil do you recommend?
use your thermometer. my roll was done in about an hour
can you add the wings to this??
any updates yet kenji?? thanks
what did you do with the tenderloins? and can there be pictures pointing out where the tenderloin is? thanks
will resting cause the skin to soften?? im guessing i shouldnt cover it in foil while resting?
you eat it together???