In the last few episodes of the Free Culinary School Podcast (Episodes 9, 10 & 11), we talked about different thickening agents and how to use them. Here’s a quick review of the thickening agents that we’ve discussed in the last three episodes. Roux – Equal parts flour to fat (clarified butter is traditional). There [...]
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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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