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70Chef'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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71What is a Mirepoix? Learn How a Mirepoix Should Be Prepared
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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69The Miracle of Mirepoix
Mirepoix is a sauteed mixture of onions, celery, and carrots. The Miracle of Mirepoix is that unlikely ingredient combinations meld into one great taste.
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63What is a Matignon? Classic Culinary Recipe for Basic Cooking
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 a mirepoix, in that the main purpose of the ingredient combination is to bring flavor to the dish.
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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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67THE HOSPITALITY GURU (COOKING) BACK TO BASICS: PREPARING STOCK
PROCEDURE FOR PREPARING WHITE STOCK Practice making a white stock. The recipe is in the back of the module in the recipe section. To produce a good quality stock, there are a series of set procedures...
0 comments70THE 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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68The 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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64Onions
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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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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