Grab a great T-Shirt
TAG Cloud
Basics Blender Books Chef Chocolate cooking 101 Cuts cutting cutting boards danger zone Eggs Food Safety Gadgets Gadgets & Tools hollandaise julienne Knife Knives Mandoline Media Pans Peeling Pineapple Recipe Recipes Restaurant Structure safety sanitation Scallops Sear Sharpening Shrimp Skills Skills & Techniques slicing Soup Soups Special occasions temperatures Thermometers Tools Truss Vanilla Video WashingBuy My Book online!
Tag Archives: Basics
Mise en Place
Mise en place, (pronounced MEEZ-un-plass) put simply means everything in its place. If you want a trick to becoming a great cook, this is one concept to get your head around. Do you ever wonder why chefs can put up … Continue reading
Different Pan Types and uses
For every conceivable method of cooking, there is a pan to go along with it. One of the most important things about cooking, is making sure you have the right tool for the job. In this post we will begin … Continue reading
emulsions
You probably consume emulsions every day. Mayonnaise is the most common, and most dressing are emulsions as well. Emulsion, simply put, is the combination of two liquids that are not blendable. I am sure you have tried this, with varying … Continue reading
No Soup for you!
Ok, Seinfeld references aside, we are actually going to walk through the other category of soups today, and these are the more cream based, and I am going to lump purees in here too because aside from the addition of … Continue reading
I Can See Clearly Now – Clear Soups
We have talked about stocks, and recently, roux. Two key components needed to make sauce and soups. Making a great soup is one of those great feelings, when you really accomplish something well. A great soup can help you feel … Continue reading
