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Recent Reviews

Re:Classic Beef Wellington Recipe

Using the recommendations for cooking this dish from the freezer I needed an extra 1/2 hour to get it to an internal temperature of 120. This resulted in a beautiful rare to medium rare. Although This dish might take some time to prepare it is actually not hard. I think the most difficult part will be timing for a dinner party. Allow yourself an extra 40 mins to include rest time. My guests said it was heavenly!

Posted: 08:54 am on December 19th 2014

Re:Salty Caramel Croquembouche with Ricotta Cream

I'm just going to mention the cream because that's as far as I've gotten so far. Is it me or 6Tbp of corn starch crazy? it turned out super lumpy :(........and I taste corn starch......maybe there is an error and it should be 6tsp?

Posted: 06:26 pm on December 11th 2014