Very Light Mustard Vinaigrette
This vinaigrette is the perfect accompaniment to fresh or lightly cooked vegetables. The idea is to compliment the taste of the vegetables, not to overwhelm it. A perfect example of …
Fonds de Cusine
The Basics of Knowing how to Cook
Fonds de cuisine covers the basics of cooking. As Julia Childs defined it, it is “the foundation and working capital of the kitchen.” Literally, it is the stocks that make up the foundation of dishes. The term is also a metaphor for techniques and/or simple recipes that when combined together make a dish.
If you have these Fonds in your repertoire, you can make tasty dishes out of whatever you have.
Chili Pepper Infused Olive Oil
Chill Pepper Infused Olive Oil is easy to make, great to have around and makes a great gift. This recipe can also be considered a starting point for any type …
How to use Vanilla Sugar
It is pretty easy to figure out how to use vanilla sugar. Substitute 1/4 cup (50g) of vanilla sugar for every 1/4 cup (50g) of regular sugar and 1/4 teaspoon …
Parmesan Crisps
Master the basic technique of making Parmesan Crisps and you will find it has many uses. They can be served as an appetizer or to accompany many dishes that might …
En Papillote
Steaming fish en papillote (paper envelopes) is an incredibly simple technique that produces intense flavors and has a wow factor for presentation. All with little effort. Use it when you …
Simple Syrup
The sugar most easily available to the home cook is sucrose — table sugar. Sucrose has a high molecular weight and when used in products like gelato the outcome is …
Egg Sizes and Egg Weights
Egg sizes are not as simple as recipes may indicate. The below gives some reference points of egg weights in parts of the world. Of note, in the United States, …
