Kitchenography with David Myers Part 3
How to temper chocolate or keep sauce warm
Hey kids, it's time for another Kitchenography with David Myers. The LA-based chef behind Comme Ca and other fine restaurants has been helping out those with limited kitchen resources to find quick-fix tricks to allow anyone to cook like a pro. Want to strain a fine puree but don't have the equipment? No problemo! Need to filter broth but lacking the proper chinois cloth? David's got you covered. Take it away, Chef.
For a fool-proof way to temper chocolate or keep your sauces warm, go to your local hardware store and get a small electric blanket. You can fit the electric blanket in a bowl and then place another bowl on top of that. Place your favorite chocolate in and in a few minutes, you’ll have a perfectly tempered chocolate. For sauces, once you’re done cooking them on the stovetop transfer them to the warm bowl and keep the heat on low. This will keep your sauce warm for serving without the fear of overcooking.
Hungry now? Try these dessert recipes from Food Republic:
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