Rachel Allen

PBS Food – Latest Comments

• Re: Make Ginger-Marinated Poached Salmon
  Hi IzF, yes, the dish will taste differently if you leave it hot, just like a hot tomato soup tastes different from a cold one (gazpacho). I'm sure it would taste fine either way but temperature does effect taste and texture.
  Marc Matsumoto
• Re: Make Ginger-Marinated Poached Salmon
  Hi Marc! Will it change the dish significantly if I don't chill the salmon and dress it and serve while it's still hot?
  IzF
• Re: Colossal Curly Carrot
  That isn't the exact recipe. She's reduced the spices, the bicarb, and left out the anise completely. But looks like you can use 1/3 of Ian's recipe for a 2-layer 8" cake.
  LeavingIt Blank
• Re: Serve a Cheesy Heirloom Tomato Tart
  This looks so good and versatile - as an appetizer, for lunch or as a side dish. I could eat this anytime of the day.
  Greg Stuart
• Re: Make Honey Paprika Chicken
  Love this paprika chicken.. this recipe is good to try...http://paleolifestyle1.blogspo...
  Basuki
• Re: A Chef’s Life: Find the Schedule in Your Area
  did u make some one I Dallas mad .u have the best show on pbs kera needs to wake up
  rv
• Re: Indulge in a Mille Crêpe Cake for Dessert
  Hi Orin, you could substitute any flavored syrup, or just use sugar (though you'll probably need to add a bit more milk to the crepes, and you might want to add some vanilla or other flavor to the cream). As for heavy cream, yes that will work better.
  Marc Matsumoto
• Re: Indulge in a Mille Crêpe Cake for Dessert
  Hi Marc! I'm planning to make it this weekend. I just wanted to ask what I can substitute with the maple syrup? And can I use a heavy cream instead of a whipping cream? Thanks! Cook on!
  Orin Mendoza
• Re: Strawberry Shortcake with Basil Whipped Cream and Coconut Cornbread
  Time is precious so I am not inclined to steep basil for adding to whipped cream !!! Really !!!😏
  Betty Taylor
• Re: Make Ginger-Marinated Poached Salmon
  Hi Susan, there's no need to wring the salmon out, or anything but just a few seconds on the paper towel lined rack should do the trick.
  Marc Matsumoto