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 Ingredients, New Recipes, Video on December 11th, 2008 1 Comment »
Tender pieces of chicken and crunchy broccoli come alive when coated with a delicious sauce made by simply combining sambal oelek, oyster sauce, sherry and soy. During this busy time of year, this light and healthy meal can be whipped together in just 30 minutes. To save even more time, prep everything ahead and it […]
Posted in Cooking School, Cooking Tips, New Recipes, Video on December 4th, 2008 No Comments »
Here is a recipe to put those newly learned brining skills to the test. Even if you don’t want to brine the chickens, they will still be moist and delicious due to the compound butter that is tucked underneath the skin.
The recipe calls for two chickens because it is so yummy that we always want […]
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 […]
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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