Of course there are other measures of the success of a meal, such as the relaxation, stimulation and conversation. Much of that is up to you, our aim is that you should be able to cook well.
In that regard, I share a credo that helped me to not get fired as a chef:
Cooking is the knowledge of products and cooking techniques, culinary lore and science, the continuous training of skills and precise seasoning, to achieve excellence in taste and appearance!
Of course, this credo is the very foundation of good cuisine and it does not only apply to Grande cuisine and its many prodigious styles, but also to uncountable ethnic cuisines that, like any iindividual ngredient, deserve the highest form of respect.
Join us here as we dish up ideas, thoughts on matters culinary (and if it has to be, the odd recipe too).
Cracking an egg and spliting it into its two parts – the white and the yolk; each provides a number of possibilities to produce fabulous dishes. The white contributes mainly sulphury notes and the yolk has a sweetish, slightly mineraly, buttery taste.
Application of heat triggers creation of ammonia which begins to denature the proteins in eggs which is what defines a ‘cooked’ egg. The proteins first begin to denature from 61°C, though there are numerous different proteins at play of which some some will not cook (de-nature) until the egg has reached a temperature of over 80°C. The yolk begins to ‘thicken’ and coagulate at 65°C, the white at 61°C, the whole egg at 68-70°C and when the yolk and white are beaten together, 73°C.
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There are many ways of writing menus. Chefs including myself don’t always make it very guest-friendly by using short descriptions loaded with culinary terms.
We assume every diner is food literate, this may not always be the case. For many diners the more descriptive a menu is the more they value the overall experience. Today’s menu writing means to me a listing of ingredients in order of flavour intensity (which at times is elevated by the quantity of an ingredient versus the other components/tastes).
A diner should always be able to appreciate each of the flavours promised to them. If not we failed, except for a few occasions where people don’t taste 'well' enough, (and perhaps should try another toothpaste or study more of this fine website).
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Hollandaise is perceived to be the most difficult egg yolk based sauce to prepare. But, as often in real life, achieving any form of success, including culinary success, involves correct application of temperature, timing and quantities. All supported by practicing until a task is mastered.
Understanding those criteria will assist in avoiding the common occurrence of curdling—often associated with Hollandaise (as well as mayonnaise). It will also allow you to achieve the perfect volume and lightness that defines a well prepared sauce.
As we have become used to loosely applying culinary terms, it seems only appropriate and respectful to the creation as well as to the creator to address the numerous appetizer choices by their original title. This eventually allows us to bring more diversity to the dining table and to have a wider choice of what food may be most appropriate for specific occasions.
Is a collective term that expresses a large range of pre-dinner appetizers. The culinary terms described below would all fall under ‘Gourmandises’. The term was also applied to articulate the appreciation and knowledge of fine food.
No longer has Sauce Espagnole, a brown base sauce produced out of a brown stock (through roasting of veal bones, root vegetables tomato paste and wine) and thickened with fat and flour have a place in today’s cooking. Nor does Sauce demi-glace (a more complex sauce that requires the roasting of veal bones and root-vegetables and uses Sauce Espagnole as its base) play any importance in cooking.
The value of a well cooked sauce hasn't changed. The ingredients used for sauce making are similar; however their application has, due to nutritional and economic reasons, seen a transition.
More jus please.
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