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Need help with a corn crepe recipe from Symon/Ruhlman
I've made these several times and never had a problem. My only guess is that your flour is very airy and light so that a half cup isn't enough. Do you have a scale? Try weighing out 2 ounces of flour.
Sticking is a matter of using enough oil and heating your pan properly. Or use a non-stick pan.
I do remember one saturday afternoon at lola when Frank Rogers couldn't make his crepe batter work and symon had to do it for him. And this was a guy who'd been making them every day for years. So there is some mystery involved. But personally, I think it has to do more with the weight of flour.
Change in Book Biz Recipe May Lead to More Interesting Food Reading
thanks, adam. your math is correct and i'd like to reiterate what you allude to--how hard it is to sell 20,000 copies of a book. it's a sad but true irony of our culture: the more original the book, often the harder it is to sell.
A Dispatch from the Old School
i would not be able to get out of bed in the morning were it not for the incredibly wise and breathtakingly lucid The Elements of Cooking.
--anonymous
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thanks, joshua, this is my absolute favorite sausage in the entire book! I add some fatback though for a truly succulent finished link. Works great loose or as patties as well.