The amount of baking powder is correct, but now that I look at it, I see that it is sort of an odd amount. I will make it again very soon and try adjusting the amount to come up with a more even number, just to make it easier on my brain :-) Cheers!

Hard to say what temperatures that particular recipe or cooking show blanched the fries at, as there are many ways to cook and/or blanch potatoes.

French fries can be blanched in either water or oil. Generally French fries blached in water are called U.K. style fries, or "chips" as they are called there.

Some say that the water can make the French fries mushy. For this reason some people like to triple blanch: first in water, then twice in oil.

You can read more about this in this article called Heston Blumenthal: Posh chips (the article includes a recipe and also indicates the temperatures used).

Good luck - cheers!

Hard to say without seeing or tasting the actual vinaigrette.

But off of the top of my head here is what I would say...
Vinaigrettes can be thicker. Sounds like it might just be more emulsified. Why don't you make a simply red wine vinegar vinaigrette and try adding some shallots and Dijon mustard to help thicken and emulsify it. Just go through the lesson on Dressings and Vinaigrettes again and follow the steps in the lesson. Good luck!

This may be something that we do a lesson on down the road; however most of it just comes down to practice and also doing your mise en place. The better you set yourself up the easier things will be when it comes to the actual cooking part. Cheers!

This is actually covered in Topic 4 of the lesson. See the Drill-down to the left called "Estimated Roasting Times for Meats" Cheers!

This is the only recipe we currently have for Pho. Not sure if there is such a thing as "a recipe for the restaurant's version", as each restaurant would most likely have their own special recipe.

We couldn't agree more Quang, which is why we did an entire video lesson on "How to Make Beurre Blanc". Cheers!

Good questions. I likely cut the lamb leg up a bit, but I guess that is up to you.

As for the cooking temperature, you could definitely cook this dish "lower and slower" and have great results. In fact, I often do cook it at a lower temperature (depending on time). Cheers!

Indeed, polenta is a great example of this. We just happen to have a lesson coming out on polenta in the very near future. Along with the lesson will be some great recipes and ideas. Cheers!

Shhhhh...it's coming :-) sooner than you may think!

I imagine that this will keep for quite sometime. I think that I had some leftovers in my refrigerator for several weeks...could have kept it longer but the leftovers went too fast :-)

We don't currently have a recipe for naan, but there is this recipe for naan in one of the forum threads. Cheers!

Any excess flour can affect the final presentation. It may just be that you did not spread the butter out evenly. Just make sure to tap out the pan well.

There is a 'tip and technique' video that covers this.
It is called "How to Clean Shrimp or Prawns".

The same tip video (or Drill-down) is also attached to the text recipe, under step 1. Hope this helps!

Glad you liked the dish - cheers!

Wow, julie you are really going to make your own pappadums...cool. I have only ever bought them, as they are about 99 cents for about 100. Good luck and let us know how they turn out. Cheers!

Good question, in fact, we did a whole topic on this in one of the rice lessons.

Here is the link to the specific topic called Rinsing and Soaking Rice Cheers!

There is no recipe for pappadums, but there is a Drill-down (or tip and technique video) called "What are Pappadums"? that shows you how to prepare them. Cheers!

The advice I might give would be to just keep practicing and don't always follow exactly what a recipe says when it comes to salt, especially if substituting with table salt.

I think the best thing would be to watch the cooking school lesson on How to Season with Salt
This will help you to better understand how to season your food, so you do not over season.

Cheers!

Marinades are often discarded for food safety reasons. The marinade will be contaminated from the raw meat. If you were to cook it with the meat you wouldn't have to necessarily discard it; however, if you did use the marinade, the meat, of course, would just taste different. It would have a much a stronger wine flavor than the meat in this particular stew or recipe.

As for the grape juice and red wine vinegar, I have not tried this, but feel free to give it a try and see how you like it. That is the fun of cooking, you are free to experiment. Cheers!

You can use either of these instead of the orange zest. You can also leave the zest in if you like.

No special changes or adjustments during preparation. I would suggest only using about a tablespoon or so of either liqueurs; just enough to lightly flavor the cream. Cheers!