In this Episode of the Free Culinary School Podcast, we continue with part four in out mother sauce series, and talk about the classical technique used to make Sauce Tomat, better known as Tomato Sauce. We also finish our three part series on thickening agents, and in the culinary quick tip, I teach you how [...]

 

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Sauce Tomat, better known as tomato sauce, is a French Mother Sauce based on tomatoes. This base can consist of fresh tomatoes cooked down into a liquid, canned tomatoes, tomato puree or even tomato paste.
“Hey, wait a second now, how is tomato sauce a French Mother sauce when it’s clearly Italian?”
Well, you do know it [...]

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Roasting Garlic is a great way to bring out the savory and sweet flavors of garlic, at the same time making the strong “bite” that fresh garlic normally has, much more subtle. The process is extremely simple, and roasted garlic can be used in any number of applications including tomato sauce, salads or simply just [...]

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Wow! Thanks to my good friend FishingChef for giving me a heads up on this YouTube video. This just shows how dangerous a kitchen can be, especially when employing less than intelligent people.
My only question is, am I a bad person because I was literally rolling on the ground laughing when I saw this? [...]

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OK, so I know the title of this post is a little harsh, but if you aspire to cook professionally, cuts and burns come with the territory. You can no more separate cuts from cooking than salt from the sea.
Pictured above is my dumb-ass wearing a “finger condom” to keep my blood out of the [...]

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