#tasting history with max miller

Today@endocrine0 and I made

Everlasting Syllabub

and it tastes like an orange sherbet whipped cream and it’s a fairly easy recipe! We couldn’t get ahold of orange blossom water but it tasted perfectly fine without!

Chicken Lyonnaise

I followed the recipe from Tasting History with Max Miller it was so good.

When I say this was fantastic I mean it was fantastic. I’m so glad his video popped up in my YouTube recommendations.

I’m so proud of how good the chicken turned out. I very rarely eat meat I cook, but this turned out so well I didn’t even think twice. The onions were so good. I let it cook a little longer than usual so they got jammy and good.

I cut the vinegar from a half cup to ¼ maybe less, like he said. I didn’t use demi-glace. Instead I used “Better than Bullion” it worked but it was SALTY (I used too much). I will use demi-glace next time. Don’t know why I didn’t since it the was two dollars cheaper. Now I have to find something to make to use up the rest of it. Chicken pot pie?

Also, I don’t cook with wine, I substituted with white grape juice and it worked just fine. I thought it would make it too sweet, it did not.

I need to find a store that sells those little carrots with the greens still attached because this meal was very brown needed that pop of color.

Next time I cook it I might add mushrooms.