This is a simple, delicious vegetable soup recipe that I made a couple weeks ago.  As a meal by itself it probably serves four to six.
You need a couple tablespoons of oil, an onion, two celery ribs, two carrots, two cloves of garlic, five cups of chicken stock/broth or vegetable broth, two medium russet potatoes [...]

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I don’t know if I’m alone, but I can never picture where different cuts of meat come from on cows and pigs.  Chickens are a little easier – leg, thigh, breast – but I can’t really picture a top round.  Now some may ask why I want to know, and that I can’t answer, but [...]

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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 [...]

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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 [...]

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