Matthew Schnarch

20 posts

Matthew Schnarch

Matthew Schnarch

@chefmattmtl

Montreal Katılım Mayıs 2009
1 Takip Edilen11 Takipçiler
Matthew Schnarch retweetledi
Lori Dermer
Lori Dermer@LoriDermer·
Before complaining about a business online, consider the possible impact. Option: talk to them and give them chance to fix the prob
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Matthew Schnarch retweetledi
World Health Organization (WHO)
Dr Chan: If some highly processed item is not something your grandmother would have recognized as #food, don’t touch it. #NCDs
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Matthew Schnarch
Matthew Schnarch@chefmattmtl·
@JeanGosselin Je suis le proprietaire du Cafe Pave situee au 243 N-D O. J'aimerai offrir un sandwich gratuit a vos employes. 514-507-5102.
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Matthew Schnarch
Matthew Schnarch@chefmattmtl·
@Audrey_Lavoie Je vient d'ouvrir Cafe Pave au 243 Notre-Dame O. Venez nous voir pour un excellent lunch.
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Matthew Schnarch
Matthew Schnarch@chefmattmtl·
@cafepave Hi. I have a cafe in Montreal called "Cafe Pave". I would like to use twitter. Would you give me this name? Free lunch for you
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Matthew Schnarch
Matthew Schnarch@chefmattmtl·
Because unsaturated fats become rancid most quickly, fish and poultry go bad long before beef. Meat spoilage is (cont) http://tl.gd/7c7ftk
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Matthew Schnarch
Matthew Schnarch@chefmattmtl·
Because chickens mostly stand around, their breast muscles are mostly white fibers. Ducks have red fibers because they fly miles at a time.
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Matthew Schnarch
Matthew Schnarch@chefmattmtl·
@AndyNulman I think your presentation is akin to when I would tell my students to write what they know about- it (cont) http://tl.gd/71diu1
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Matthew Schnarch
Matthew Schnarch@chefmattmtl·
Searing meat to seal in the juices is a myth. More cooked=more dry. Searing DOES create flavour through the Maillard reaction.
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Matthew Schnarch
Matthew Schnarch@chefmattmtl·
Here's a Julia Child souffle recipe. http://www.food.com/recipe/classic-cheese-souffle-julia-child-296752. Try baking it at 350 instead.
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Matthew Schnarch
Matthew Schnarch@chefmattmtl·
Like a rock star a soufflé in a hot oven will rise high and fast but then crash. Use a moderate oven to rise less but also deflate less.
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Matthew Schnarch
Matthew Schnarch@chefmattmtl·
Fold the egg whites slowly into your souffle to avoid popping the bubbles.
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Matthew Schnarch
Matthew Schnarch@chefmattmtl·
There are 3 enemies to making egg foam: oil or fat, egg yolk and detergent. Friends include a copper bowl or cream of tartar or lemon juice
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Matthew Schnarch
Matthew Schnarch@chefmattmtl·
This week, all about Soufflés with an easy recipe on Sunday. The first thing to know is Soufflés aren't so (cont) http://tl.gd/6lcsr7
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Matthew Schnarch
Matthew Schnarch@chefmattmtl·
Milk produced by cows (and moms) has around 4% fat. Buffalo milk is almost 7% fat but that is nothing compared to reindeer milk at 17%!
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Matthew Schnarch
Matthew Schnarch@chefmattmtl·
To make creme fraiche add 1 tbs. Buttermilk or sour cream to each cup heavy cream and leave in a cool place for 12-18 hours until thick.
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Matthew Schnarch
Matthew Schnarch@chefmattmtl·
This week's tweets will be about dairy. Did you know that 98% of Scandinavians are lactose tolerant but only 40% of southern Europeans.
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Matthew Schnarch
Matthew Schnarch@chefmattmtl·
Adding oil to butter doesn't change heat resistance. Clarifying butter (removing the solids) allows it to be heated to 400 before burning.
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Matthew Schnarch
Matthew Schnarch@chefmattmtl·
Wild blueberries have more nutrients than the much larger cultivated ones.
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Matthew Schnarch
Matthew Schnarch@chefmattmtl·
To make the best cappuccino foam use milk with less fat. The fat will interfere with the bubble formation.
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