Yeah, but it's a dry heat.
We're shifting gears from the definitions and techniques of sauces and learning more about actual cooking methodologies. Cooking methods...
Gastriques
If you recall in an earlier post, we took a quick look at a cold emulsion (hollandaise), a hot emulsion (buerre blanc) and a reduction...
Beurre Blanc vs. Brown Butter
If you read the previous post on mother sauces, specifically on hollandaise, one of the five French mother sauces, you may have said to...
Mother Sauces - Tomato and Hollandaise
Taking a step back from business talk to discuss food and cooking technique again. Today we talk about two more mother sauces. Tomato...
Mother Sauces - Roux Based
We are shifting focus here a bit. This time talking about the "food" part of the "food entrepreneurial" experience. I've always loved...
