shuna lydon

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« NY 1, Rachel Wharton of Edible Manhattan & Shuna Lydon of Peels Restaurant | Main | happy first day of spring. to you~ joy. »

07 March 2011

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Thank you! The vanilla-into-the-sugar tip is great, and I now know how to salvage a vanilla pod AND that you should make scrambled egg from a cold pan. You are very good to listen to. Can't wait for the next few clips!

Your Butterscotch Pot de Creme deserves all the attention!!!! It's the ABSOLUTELY MOST DELICIOUS!!!!!

I saw Video #3 and really like your idea about the plastic wrap instead of foil. You're so right about when you check on your custard, you need to open up the foil. That releases all that lovely steam which help keeps your custard soft and moist. Thank you.

Hi Shuna,

I really enjoyed learning from you on Food52!

I am a novice baker (I took one class from the SFBI) who would like to learn more.

I would also like to get more use out of my kitchen scale. Can you recommend an amazing cookbook that ingredients in terms of weight, not volume? Have you authored such a book?

Warm regards,

Jill

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