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 9: Dairy, Eggs, and Dry Goods Identification
Part 2: Dry Goods
This is [...]

Posted in Cooking 101, Food Profiles, Recipes 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 13: Basic Mise en Place
Part 4: Mirepoix
What It Is:
Mirepoix, like the [...]

Posted in Cooking 101 4 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 13: Basic Mise en Place
Part 3: Sachet d’Épices and Bouquet Garni
You [...]

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 13: Basic Mise en Place
Part 2: Clarified Butter
I covered the definition [...]

Posted in Cooking 101, Recipes, Techniques 5 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 13: Basic Mise en Place
Part 1: What is Mise en Place
Ed. [...]

Posted in Cooking 101, Techniques 2 Comments »