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 [...]
Entries Categorized as 'Cooking 101'
Cooking 101: Classic Hollandaise
April 16, 2009
Cooking 101: Three More Stock Techniques
December 21, 2008
Here are three techniques that can enhance or change the flavor of your chicken, beef, fish, veal, or vegetable stocks.
Cooking 101: Stock Derivatives
November 19, 2008
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 [...]
Cooking 101: Fruit, Vegetable, and Herb Identification and Fabrication
November 7, 2008
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 [...]
Cooking 101: Fish and Shellfish Identification and Fabrication
November 7, 2008
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 [...]

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