Spaghetti and meat with Chef Brandon Boudet to Dominique
http://www.behindtheburner.comThe sunny Los Angeles is a good reason to smile. A plate of pasta, meat, nothing else. In a restaurant in Hollywood, Dominic West, Chef Brandon Boudet tender meat is delicious, and will smile from ear to ear.
"Tip: Make sure that you have enough fat in meat dumplings; Boudet Manager uses a combination of pork and beef to make juicy, delicious meat.
Technique: Mix ingredients until everything is merged Well, you want a little of each component in each dumpling.
Technique: Do not put meat too tight or it will end up in a dense and hard, and you want them to be free so that sauce can penetrate.
Tip: Instead of frying your meat, try Boudet Chef cooking.
Tip: For best tomato sauce, start with the tomatoes (tomatoes), vine ripened, and will not have much to add fresh tomatoes because of the natural flavor.
Tip: Head Boudet likes to use San Marzano tomatoes, because they tend to be more flavor.
Tip: When making your own tomato sauce, place the tomatoes with a potato masher to remove the seeds.
Tip: Head Boudet recommends pairing with this dish if Cupole Rousseau, red wine and oak. "
Enjoy a refreshing summer wines for less! For a limited period only, behind the fireplace can be enjoyed 5% of the members of Shiraz Yangarra, and Baku and Albarino and Pinot Grigio to www.winehouse.com Benvolio.
(When you leave, send a BTB in the comment box!)
"Tip: Make sure that you have enough fat in meat dumplings; Boudet Manager uses a combination of pork and beef to make juicy, delicious meat.
Technique: Mix ingredients until everything is merged Well, you want a little of each component in each dumpling.
Technique: Do not put meat too tight or it will end up in a dense and hard, and you want them to be free so that sauce can penetrate.
Tip: Instead of frying your meat, try Boudet Chef cooking.
Tip: For best tomato sauce, start with the tomatoes (tomatoes), vine ripened, and will not have much to add fresh tomatoes because of the natural flavor.
Tip: Head Boudet likes to use San Marzano tomatoes, because they tend to be more flavor.
Tip: When making your own tomato sauce, place the tomatoes with a potato masher to remove the seeds.
Tip: Head Boudet recommends pairing with this dish if Cupole Rousseau, red wine and oak. "
Enjoy a refreshing summer wines for less! For a limited period only, behind the fireplace can be enjoyed 5% of the members of Shiraz Yangarra, and Baku and Albarino and Pinot Grigio to www.winehouse.com Benvolio.
(When you leave, send a BTB in the comment box!)
Spaghetti and meat with Chef Brandon Boudet to Dominique
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