The Method of Cookery
from the notes of Chef G Au Jus _Lie Thicken Veal Bones of Chicken. A thicken veal of chicken (gravy) that is really a type of stock it is made. first by roasting the veal bones in the oven remove the bones when brown cover […]
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Sauces
the 5 Main Sauces explained
The Method of Cookery
Chef G Notes Methods of Cooking Food Boiling Poaching Steaming Stewing Braising Pot Roast (Poele) Roasting Baking Grilling Frying (deep and shallow) Paper Bag (en Papillote) Microwave.
The Method Of Cookery
From the Chefs Notebook. The Object of Cooking Food Narrative: Cooking transforms raw ingredients into dishes that delight the senses – pleasing to the eye and awakening the palate. this interplay of color, texture and aroma not only entices us to eat but also sets […]
Notes from the Garden, Mise en Place for sauce Béchamel
The Kitchen is set. Startup is done and Mise en Place underway. Next on the list [while Pommes Marquise is getting golden brown] – is the Béchamel.
Cinco
Re-reading my favorite Diana Kennedy book seemed appropriate last Friday. I was looking to tart up store bought tamales and looking to The Cuisines of Mexico for inspiration.
Garden Pavilion Note Book. ‘Mignonette Sauce’
from the Garden Pavilion note book, Mignonette is sauce served cold. It reads more as a red wine vinegar dressing than a real sauce. A sauce consistency one should be able to “coat the back of a wooden spoon and run your finger along it.” […]
Garden Pavilion Note Book. ‘Tartar Sauce’
Mama makes a very good tartar sauce from Scratch. It is a favorite of Grand dad Eric. Just ask him. he will tell you so …
Cooking w Cousins: Teriyaki Chicken and Rice
When Cooking Stock there is not enough time to make a soup nor sauce on the day we are initially cooking ‘Fond de Volaille’ … so the thought is to prepare a marinade and cook a glaze. Teriyaki Chicken Cooking with chicken thighs is not […]