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 13: Basic Mise en Place
Part 3: Sachet d’Épices and Bouquet Garni
You [...]

Posted in Cooking 101, Techniques 1 Comment »