As a refresher and to think about.
1. Blanching
- In water (starting cold water / starting hot, boiling water)
- In oil
2. Poaching
- In shallow stock
- In floating stock
- In water bath with stirring
- In water bath...
Dear Deltadoc,
Would it be possible to know the book, you get the recipe from, of what you are saying is a Demi - Glace. It would be interesting to know, as it seems, that my chef 30 years ago (he was 40 at the time and a culinary...
hi Foodpump,
i absolutley agree. Further i can add for those who can not get veal bones that easy, use beef bones, like we use out here very often or better said mainly, as veal bones are imported and bloody expensive. Just make...
hi foodpump,
agree have seen it too. When it comes to the Asian dishes, i do infuse very much the European cooking methods and it works perfectly. Well the fact in Asia is that they do not have too many professional culinary...
Hi to All,
About cooking methods!
But before my question for sure a true story!
Some years ago here in Asia, there was this British Chef, who landed in town and was talking about all his achievement and especially in the first place...
Hi,
Thanks for your supporting words, but trust some of the answers I actually enjoy and share them with my apprentices, for them to have a good laugh too and understand and practice the basics even better.
After 30 years,...
Lets clarify the terminologies of “Calves Feet”
It seems that you don’t see that in your butcher shops any more. However you may still have the pig’s trotter or also called fore foot and hind foot (American meat buyers guide).
The...
