The Food Lab

A chefs notebook

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• Stefan Schafer
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1. craig 01.27.10 / 8pm
   1

   Thats nice! Classy
2. Stefan 01.27.10 / 10pm
   2

   Thanks Big Dog, i’m trying hard to impress my boss as you know his high standards LOL. Claire told me you finished the potato souffle, what did you do?
   Wish you well and keep it real.
3. brad kilgore 02.11.10 / 1am
   3

   how do u make the herb crumble
4. Stefan 02.12.10 / 12pm
   4

   Hey brad,
   the crumble always varies with the food i use it for, this one is made with chervil 2/3, parsley 1/3, butter, white bread 1/2, potato bread 1/2, pinch lemon peel, sea salt, pinch thyme and corn seed oil. It really depends on what you use it for.
5. PAUL RUDZINSKI 02.12.10 / 3pm
   5

   Stefan, With the foie wrapped in apple jelly dish. How is this done?
6. clare 02.19.10 / 1pm
   6

   Hello
   Do you bake the bread crumbs lightly before adding the herbs?
7. Stefan 02.19.10 / 8pm
   7

   You’re right, i always use the bread 2/3rd dried but not all the way otherwish the bread turns into a dush rather than a crumble.
   all the best, Stefan

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