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FCS Episode 15| Classical Salads and Creamy Dressings

In this episode of The Free Culinary School Podcast we continue our Garde Manger Course with a lesson on creamy and emulsified salad dressing, and talk about some classic salads such as the Caesar, Cobb and Louis.

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Three Classical Salads: Caesar, Louis and Cobb

In the Free Culinary School Podcast Episode 15 we discussed three classical salads that are commonly found in U.S. restaurants. These salads are the Caesar, Louis and Cobb salad. Here is a quick break down on each salad’s components and their corresponding salad dressings. Caesar Salad Components Romaine Lettuce, usually just the hearts. The romaine [...]

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Roasted Beet Napoleon

For me, beets and goat cheese are one of the best flavor combinations out there. This is the beet napoleon that we are currently serving at the restaurant: Beet Napoleon, Honey Goat Cheese Mousse, Golden Beet Vierge, Beet Oil and Dust. First, review this post on How To Roast and Peel Beets. Once your beets [...]

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FCS Episode 10| Bechamel: Mother Sauce Series Part Three

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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FCS Episode 9| Sauce Veloute: Mother Sauce Series Part Two

In this episode of The Free Culinary School Podcast, we continue part two in our five part series on the mother sauces. In this episode we talk about how to make Veloute, and it’s secondary sauces; Sauce Supreme, Sauce Allemande, and Sauce Vin Blanc (white wine sauce). Also, in the discussion segment, we start a [...]

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