6 Cooking Techniques to Master...from the Masters || Famed New Orleans restaurant Brennan's lays claim to the iconic dessert, a combination of caramelized ripe bananas, brown sugar, rum, butter and cinnamon, set on fire and then poured over vanilla ice cream. In 1951, Chef Paul Blangé supposedly named it after loyal customer Richard Foster. Today, Chef Lazone Randolph, who's been at Brennan's for 47 years, is the resident expert. Here, he reveals how to perfect the flambé ritual...

6 Cooking Techniques to Master...from the Masters

6 Cooking Techniques to Master...from the Masters || Famed New Orleans restaurant Brennan's lays claim to the iconic dessert, a combination of caramelized ripe bananas, brown sugar, rum, butter and cinnamon, set on fire and then poured over vanilla ice cream. In 1951, Chef Paul Blangé supposedly named it after loyal customer Richard Foster. Today, Chef Lazone Randolph, who's been at Brennan's for 47 years, is the resident expert. Here, he reveals how to perfect the flambé ritual...

40°C salmon with potato juice, Jerusalem artichoke and sea vegetables

40°C salmon with potato juice, Jerusalem artichoke and sea vegetables

China demands U.S. citizens be disarmed.  What about all the products killing Americans and giving them poison foods to eat?  China, we want our guns to protect us from foreign and domestic threats.It has been part of our constitution since America was born...we are not communist like you. We value our freedom.

China demands U.S. citizens be disarmed. What about all the products killing Americans and giving them poison foods to eat? China, we want our guns to protect us from foreign and domestic threats.It has been part of our constitution since America was born...we are not communist like you. We value our freedom.

40°C Sous-Vide Salmon with Potato Juice, Jerusalem Artichoke and Sea Vegetables - Sous-Vide Tools

40°C Sous-Vide Salmon with Potato Juice, Jerusalem Artichoke and Sea Vegetables - Sous-Vide Tools

Anne Lamott shares all that she knows: “Everyone is screwed up, broken, clingy, and scared” - Salon.com

Anne Lamott shares all that she knows: “Everyone is screwed up, broken, clingy, and scared”

Anne Lamott shares all that she knows: “Everyone is screwed up, broken, clingy, and scared” - Salon.com

Paul Foster uses Irish beef striploin to create this striking dish of tender pink meat, cooked medium-rare, and a vibrant green purée of alexanders and parsley.

Beef striploin with alexanders and braised kombu

Paul Foster uses Irish beef striploin to create this striking dish of tender pink meat, cooked medium-rare, and a vibrant green purée of alexanders and parsley.

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