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Categories
- Baking and Pastry
- Basic Cooking Techniques
- Basic Knife Skills
- Beef and Veal
- Blanching
- Book Reviews
- Braising
- Charcuterie
- Chicken
- Confit
- Cooking
- Emulsions
- Fish
- Free Culinary School Podcast
- Frying
- Garnishes
- Hollandaise & Derivitives
- Kitchen Tools
- Lamb
- Molecular Gastronomy
- Mother Sauces
- Poaching
- Product Recomedations
- Professional Cooking
- Roasting
- Salads
- Sauces
- Starches
- Stocks and Consume
- Tomatoes
- Xanthan Gum
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Recent Post
- FCS Episode 12| Sauce Espagnole: Mother Sauce Series Part Five
- How To Make Sauce Espagnole, AKA Brown Sauce
- The Science Behind Brining
- The Devil in the Kitchen
- Thickening Agents For Sauces and Soups Reviewd
- FCS Episode 11| Tomato Sauce: Mother Sauce Series Part Four
- Sauce Tomat (AKA Tomato Sauce): A French Mother Sauce
- How To Roast Garlic
- Crazy Canadians and Kitchen Safety
- Don’t Be A Panzy: Deal With Your Cut Like A Pro!
Recent Comments
- Jacob: I really like the idea of making a chicken veloute. Sometimes people get so caught up in tradition they...
- Bferguson: I’ve tried brining a few times in the past and the results have been right in line with McGee but I’ve...
- Jacob: Meca, I totally agree, especially with brining pork. My pork chop will never hit the grill before I’ve...
- Jacob: @Chaz, The reason why the flavors seemed more subdued when you blended your sauce tomato is because texture...
- Jacob: Yeah, no kidding huh? That’ll ruin your day.
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