Posts tagged as:

French Cooking

The Five French Mother Sauces: The Mother of all Resources

Since we covered so much ground in the French Mother Sauce Series, both on the blog and podcast, I figured it would be a good idea to place all the information in one, easy to find post. The mother of all mother sauce resources if you will. So here it is; a list of the [...]

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FCS Episode 12| Sauce Espagnole: Mother Sauce Series Part Five

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In this Episode of the Free Culinary School Podcast, we finish our five part series on the French Mother Sauces with a lesson on Sauce Espagnole, also know as Sauce Brune or Brown Sauce. Sauce Espagnole is the classical brown mother sauce from which modern age demi-glaces and their secondary sauces are derived. Chances are, [...]

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Thickening Agents For Sauces and Soups Reviewd

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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FCS Episode 11| Tomato Sauce: Mother Sauce Series Part Four

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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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FCS Episode 10| Bechamel: Mother Sauce Series Part Three

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The Free Culinary School Podcast turns double digits! In this episode, we continue our five part series on the Mother Sauces with part three; Bechamel and it’s derivatives. In this Episode: How To Make Bechamel and It’s Derivatives Including Mornay, Mustard Sauce and Cream Sauce We Continue our three part series on thickening agents for [...]

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