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  • Chef John Folse's CookbookMore>>

  • Chef John Folse: Ultimate burger

    Chef John Folse: Ultimate burger

    A great hamburger starts with a flavorful cut of meat with 15–20 percent fat, such as sirloin, chuck or round. The meat should be ground twice; first through the coarse plate of a grinder, then through the fine plate. The fewer ingredients added to the meat, the better; allow garnishes to add flavor. Remember to handle meat as little as possible so the burger maintains its juiciness. 

    more>>

    A great hamburger starts with a flavorful cut of meat with 15–20 percent fat, such as sirloin, chuck or round. The meat should be ground twice; first through the coarse plate of a grinder, then through the fine plate. The fewer ingredients added to the meat, the better; allow garnishes to add flavor. Remember to handle meat as little as possible so the burger maintains its juiciness. 

    more>>
  • Chef John Folse: Judge Porter's Cane River fish soup

    Typical fish soups in this part of the country often begin with a brown roux and are flavored with tomatoes and spices, such as redfish courtbouillon. This recipe is a much needed twist from the original because it’s easier to make and definitely unique in flavor.  

    more>>

    Typical fish soups in this part of the country often begin with a brown roux and are flavored with tomatoes and spices, such as redfish courtbouillon. This recipe is a much needed twist from the original because it’s easier to make and definitely unique in flavor.  

    more>>
  • Chef John Folse: Maw Maw's banana pound cake

    Chef John Folse: Maw Maw's banana pound cake

    Pound cake seems to be the greatest challenge of the bakery kitchen; it is extremely difficult to produce a pound cake that is somewhere between heavy as a brick and angel food. 

    more>>

    Pound cake seems to be the greatest challenge of the bakery kitchen; it is extremely difficult to produce a pound cake that is somewhere between heavy as a brick and angel food. 

    more>>
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