Posted in Cooking School, Technique Tuesdays, Video on January 6th, 2009 No Comments »
January 6, 2009: New Lesson on Dried Beans, Peas & Lentil
Welcome back everyone and Happy New Year. School is not officially back in session! We thought we would start you off with something healthy to kick off the new year…so with no further adieu.
Beans…beans…beans….Many people often overlook dried beans, peas and lentils because they […]
Posted in Cooking School, Cooking Tips, New Recipes, Technique Tuesdays, Video on December 2nd, 2008 No Comments »
December 2, 2008: New Lesson on Brining Basics
Brining is simply the technique of submerging meat, fish, or vegetables into a salty solution. It is a technique that has been around for ages. Long ago, brining was used more as a form of preserving foods. However, nowadays, brining is primarily used to add flavor and moisture […]
Posted in Cooking School, Cooking Tips, Technique Tuesdays on November 25th, 2008 No Comments »
November 25, 2008: New Lesson on Egg Basics (Part 2)
In Egg Basics - Part 1, you learned the anatomy of the egg and how to buy, store and determine freshness. You also learned how to boil and scramble eggs.
In this lesson, you will learn three other ways to cook great eggs - frying, basting and […]
Posted in Cooking School, Technique Tuesdays, Video on November 11th, 2008 No Comments »
November 11, 2008: New Lesson on Veal and Beef Stock
Veal and beef stocks are commonly used in professional kitchens to add richness and flavor to many dishes from braised meats to stews and sauces.
In this lesson, we will highlight the slight differences when making veal or beef stock versus any other stock. Though the process […]
Served with a Provençal Bean Ragout made from niçoise olives, jalapeño pepper, tomatoes and lima beans.
Try this recipe at Rouxbe.com
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