October 25, 2008This 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 13: Basic Mise en Place
Part 4: Mirepoix
What It Is:
Mirepoix, like the [...]
Posted in Cooking 101 
2 Comments »
October 24, 2008This 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 13: Basic Mise en Place
Part 3: Sachet d’Épices and Bouquet Garni
You [...]
Posted in Cooking 101, Techniques 1 Comment »
October 8, 2008This 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 13: Basic Mise en Place
Part 2: Clarified Butter
I covered the definition [...]
Posted in Cooking 101, Recipes, Techniques 5 Comments »
October 8, 2008This 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 13: Basic Mise en Place
Part 1: What is Mise en Place
Ed. [...]
Posted in Cooking 101, Techniques 2 Comments »
September 12, 2008This 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 9: Dairy, Eggs, and Dry Goods
Part 1: Dairy and Eggs Identification
Today [...]
Posted in Cooking 101, Stocking the Kitchen No Comments »
September 6, 2008This 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 8: Basic Knife Skills
Part 5: Dices, Paysanne, Lozenge, and Tourné
I would [...]
Posted in Cooking 101, Techniques 2 Comments »
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