Tag "how-to"
Chef Notes: Perfectly Poached Eggs
Egg cookery seems like it should be very simple. I mean, how difficult can it be to cook something so basic. Well, if you watch any of the competition cooking shows you’ll
Chef Notes: Hollandaise Sauce
We’ve talked about the five French mother sauces before. They are béchamel, espagnole (brown sauce), hollandaise, tomato, and veloute. Virtually all sauces, with the exception of quick pan sauces, are
