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

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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

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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

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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

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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

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