1-10 of 14 Hubssort by Hot Best Latest
84Everything You Need to Know about Stock-Making
Everything you need to know about stock-making: 7 steps to flawless stock, plus all the tips, terms, and techniques used by restaurant chefs, conveniently laid out for you in an easy-to-read format. Learn the difference between stock and broth, white stock and brown stock, why you should always start with cold water, and why you should never add salt.
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74What is a Mirepoix?
Learning to make a mirepoix is an essential skill to know when learning to cook. This is a great way to boost the flavor in your stock, stews and soups. Learn how to make a perfect mirepoix for your favorite recipe.
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80Chef's secrets - How to make a rich brown beef stock or Jus
Chef's secrets, how to make a brown beef stock or Jus (gravy) like a professional.
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68THE HOSPITALITY GURU (COOKING) BACK TO BASICS: STOCKS & THEIR USES
The type of stock produced can be varied by the type of bones and vegetables used. Four main types of stock are commonly produced in the kitchen. They include chicken stock, white beef stock, brown beef...
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65What is a Matignon?
A matignon is a little-referred to term for an important part of cooking. It is a combination of vegetables and other flavorful ingredients (bacon and ham are two popular additions), and can be used as an ingredient or as a side dish. It similar to...
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80The Importance of Stock and its Relationship in a Good Sauce
Stock is a flavoured liquid reduction made from any of the following; Fish Meat Chicken Vegetables For some the "modus operandi" of stock making will be just another recipe, and...
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75The Perfect Homemade Chicken Stock Recipe
Chicken stock is used in hundreds of recipes. Every good cook should know how to make a really good chicken stock. Store bought chicken stocks work great, but homemade is always better.
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70How To Make Soup, Tips, Techniques and Secrets
Do you love soup? These simple techniques will give you a wide repertoire of easily made soups.
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62Onions
It’s difficult to imagine cooking without onion. They are so necessary to cuisines around the world that the basic prep step in cooking many dishes calls for mirepoix, trinity, soffrito or something similar. These are simply the names of a mix of...
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