Category Archives: The Basics

Different Pan Types and uses

Posted on April 4, 2011 by cwhitpan

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 →

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No Soup for you!

Posted on March 21, 2011 by cwhitpan

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 →

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Don’t Go Getting All Salty Now

Posted on March 8, 2011 by cwhitpan

Salt get s a bad wrap if you ask me.    We are consuming a lot of salt these days because it is a preservative and sodium in general is very high in overly processed foods.  Used in moderation, like … Continue reading →

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Cuts and Grades of Meats

Posted on March 7, 2011 by cwhitpan

One of the most important things a chef can know is what the different cuts of meat are, where they come from, and what is the history of a particular piece.  By educating yourself as to what the cut is, … Continue reading →

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Roux, The plot thickens

Posted on February 28, 2011 by cwhitpan

You have made a great stock, now it is time to turn it into a sauce.  This one falls in the category of Things I take for granted. There are a few ways to thicken sauces, roux, starches, slurry, starches, … Continue reading →

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