Panna Cotta
Dana wrote a great piece on Perfecting Panna Cotta over on Tastingmenu.com. I think some people had a bit of a tough time initially figuring out what to make of the “new” tasting menu, but with pieces like this Dana is really putting it over the top- this article I’m sure will be one of the primary resources on the Internet for how to make Panna Cotta. And I don’t mean just for a couple of years- its really cool to see new content that will be useful for decades.
One note- she mentions that its hard for the home chef to find gelatin sheets and I’ve found that to be very true. Last time I needed some I managed to borrow them from a pro kitchen. But today we found some gelatin sheets at Delaurenti’s down in the Seattle Pike Market.
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