This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.
Unit 15: Sauces
Part 2: Hollandaise Sauce
Note that there is no part 1 [...]

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Here are three techniques that can enhance or change the flavor of your chicken, beef, fish, veal, or vegetable stocks.

Posted in Cooking 101, Techniques 1 Comment »

This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.
Unit 14: Stocks
Part 2: Stock Derivatives
No, this post is not lamenting the [...]

Posted in Cooking 101, Food Profiles No Comments »

This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.
Unit 12: Fruit, Vegetable, and Herb Identification and Fabrication
This is a list [...]

Posted in Cooking 101, Food Profiles 1 Comment »

This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.
Unit 11: Fish and Shellfish Identification and Fabrication
This is a list of [...]

Posted in Cooking 101, Food Profiles, Recipes No Comments »