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Chef Edward Sylvia answers your cookingculinary queries. TO SUBMIT A QUESTION, EMAIL HIM at HOWTOBOILWATER@CERTENYC.COM A PERFECT OMELETTE (A VIDEO ANSWER) March 19th, 2013 Hi Chef Sylvia, Here’s my question. What is the real secret to making a perfect omelette? I have tried every way, every pan, flipping, folding and nothing makes it look like the one I had in Paris. Help! John Manhattan ↓___↓___↓___↓___↓___↓___↓___↓___↓___↓___↓___↓___ Hi John, Thank you for your inquiry—great question! I decided to answer you in the form of a tutorial video, as I thought this might be of more help. Below is the link on Certé’s YouTube Channel to watch. http://www.youtube.com/watch?v=E3Xv0g-iVWM Please let me know if you have any further questions. Keeping It Fresh, Chef Sylvia ↓___↓___↓___↓___↓___↓___↓___↓___↓___↓___↓___↓___ Hi Chef, Thanks so much–this is so awesome!! I feel very flattered that you took the time to actually make a video and I am very thankful. Can’t wait to make an omelette now–but I will have to practice my 3-fold” skills lol. Again, very appreciative!! I’m like a celebrity now in my family! Thanks, John Posted in Tips | No Comments » FOI GRAS BUTTER February 22nd, 2013 Hi Chef, I would like to know how to make foie gras butter. I have the butter and the foie gras, but want to know if I just whip them together or have to cook the foie gras first? It’s to serve with venison. Thanks, Guy Brooklyn ↓___↓___↓___↓___↓___↓___↓___↓___↓___↓___↓___↓___ Hi Guy, There is definitely a technique to making this delicate butter. Because you are using this on Venison, I would recommend using 75% Foie Gras and 25% Butter to compliment the gaminess of the Venison. If you were using this with Poultry, I would recommend the opposite. Mix the Foie Gras and Butter in a bowl. Place in a Double Boiler and allow the flavors to melt together and the fat molecules to combine. The Double Boiler is necessary because you do not want the milk solids to break from the butterfat. You want to render the fat of the Foie Gras into the butter, rather than separate. Use a Hand Blender to whip periodically. Place the mixture into the refrigerator to set. Before it hardens completely, give it one more whip by the Hand Blender. You can then use it from a Pastry Bag to make rosettes, or roll it up and slice it to make rounds. Good Luck to you, and feel free to send pictures of the finished product. Keeping It Fresh, Chef Sylvia ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ Hi Chef, I finally made the Foi Gras Butter! I’ve attached a photo for you. I decided to top a rare Rib Eye with it–it was delicious and everyone loved it! Thanks for taking the time. I couldnt have done it without you! Guy Brooklyn Posted in Recipe Requests | No Comments » PEACH STRUDEL PREPARATION December 19th, 2012 Hi Chef Sylvia, I am preparing to make a peach strudel with phyllo dough but have a question on how to put it together. I have noticed that some strudels have the filling spread throughout the entire sheet and some clumped together in one row on the sheet. Would it make a difference if I am using phyllo dough instead of a thicker puff pastry? I really like the presentation of the roll when the filling is applied throughout the entire sheet, but am afraid that it would be too mushy with layers of phyllo in the middle. Any thoughts? Thanks, Alan NYC ↓___↓___↓___↓___↓___↓___↓___↓___↓___↓___↓___↓___ Hi Alan, Thank you for a very interesting question! First of all, you are right—it will be too mushy with dough in the center,. I understand you are looking to have the spiral look with the Peaches and keep the crispy exterior, but Puff Pastry does not work well with a Strudel preparation, as it is not dry enough There are 2 ways you can go: 1. “Dry out” the Phyllo even more by layering and brushing with butter and a generous dusting of ground pecans or Biscotti (if you need nut-free). 2. Eight-layers of Phyllo, brushed with butter and topped with a thin layer of Genoise (vanilla sponge cake) to get the “Swiss Roll/Strudel effect. Either way, you will achieve the crispness of Phyllo on the outside. With the Genoise method, the cake will absorb the moistness of the peaches and will not be mushy. I have never prepared this either, but food science dictates this should work. Please let me know! Keeping It Fresh, Chef Edward Sylvia Posted in Tips | No Comments » COOKING WITH ‘OLD’ WINE November 20th, 2012 Hi Chef Sylvia, I am making Beef Bourguignon and which requires red wine. I wanted to know if it matters what kind of wine to use and if the wine is old. Thanks! Christine Brooklyn ↓___↓___↓___↓___↓___↓___↓___↓___↓___↓___↓___↓___ Hi Christine, When deciding what kind of wine to cook with, many agree that your best bet is to cook with a wine that you would drink. Remember, it is only the alcohol that diminishes during the cooking process, not the poor quality or undesirable flavor. Wines designated as “cooking wines” tend to be cheap, salty and often incorporate additional spices or herbs. Bottom line – they will do little to enhance your recipe. You do not need to spend big bucks on a wine that you intend to cook with, save that for the wine you plan on serving and drinking with the meal itself. However, if you shoot for ultra cheap (less than $5) you will likely be disappointed in both the flavor and the overall contribution to your recipe. The flavors tend to mellow the longer you cook the wine in the dish and it is recommended that a young, strong red wine is allowed to cook for at least 45 minutes. It really doesn’t matter the age of the wine, just be sure it hasn’t turned to vinegar. Keeping It Fresh, Chef Edward Sylvia Posted in Ingredients | No Comments » MAKING SAUCE FROM…. REAL TOMATOES October 26th, 2012 Hi Chef Sylvia, I am a big fan of your pizzeria, Pizza by Certe. I am impressed that you make your own sauce from real tomatoes and would like to know (if you will!) the process itself from peeling the tomatoes to the finished product. I know you probably won’t give up the recipe, but if you could tell me how you begin the process. Thanks–great job there!! Paul Brooklyn ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ Thank you for your question! The beauty of Pizza by Certe’s Tomato Sauce lies in its simplicity. A few ingredients come together to create phenomenal flavor. You will need to start, quite obviously, with fresh, ripe Plum Tomatoes. • With a paring knife, x-mark an incision in the bottom of a Plum Tomato. • Remove the stem on top. • Place in boiling water for 30 seconds and then immediately place in ice water. • Remove the skin and cut in half horizontally. • Squeeze the seeds and water out. (We make our Tomato Seed Vinaigrette with ours) Run through a grinder. • Use the meat of the tomato as you would any Tomato Sauce recipe you enjoy. • Add the water to adjust consistency. This is the secret to our Sauce—FRESH TOMATOES—NOT CANNED. Keeping it fresh! Chef Edward Sylvia Posted in Recipe Requests | No Comments » JUICY, THANKSGIVING TURKEY October 4th, 2012 Hi Chef Sylvia, I attended a corporate event last year that Certe’ catered for a Thanksgiving theme intended for around 200 people. I noticed you were serving the turkeys room temperature. The turkeys were so juicy, I wondered how you were able to do this, especially for that many people?? Joanne NYC ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ ↓ ___ The best way to get a flavorful Turkey, regardless of how it is prepared, is to start with a brine. Brining adds moisture and flavor to poultry and helps to keep it from drying out. To properly brine a turkey you need to start the night before you plan to cook. You will need at least 10 to 12 hours (plan on 1 hour per pound), a container large enough to hold your turkey and enough brine to cover it. A fresh, “natural” turkey works best, but a completely thawed, previously frozen turkey will work just as well. Brine Ingredients: To...