Blogs about: Espagnole
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M.I.L.C.
These recipes are adapted from the Art Institute’s: On Cooking Textbook. These are from my notes and I will be revising the information as I do more research. (From left to right; Espagnole, Veloute, … more →
Eric Rivera's Cooking Blog
demi-glace kinda life
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Brooklyn Free Culinary School wrote 4 weeks ago: This week’s session began after M got off her shitty hotel job all tired and pissed off. L had … more →
Sauces Mères, Hollandaise & Bearnaise
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alaycook wrote 4 months ago: Experience, which plays such an important part in culinary work, is nowhere so necessary as in the p … more →
week 2: mayo, by any other name, is still NASTY!
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monica wrote 4 months ago: Here is a list of things that people at work thought was in mayo: - sour cream (WRONG!) - whipped cr … more →
M.I.L.C.
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ericriveracooks wrote 5 months ago: These recipes are adapted from the Art Institute’s: On Cooking Textbook. These are from my notes and … more →
Week 3 Terminology:
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ericriveracooks wrote 5 months ago: Au Jus- Meats, poultry, or game served with their natural unthickened juices. Example: French Dip Cl … more →
recipe: burgers espagnole
thedoormouse wrote 5 months ago: Typically, when one makes hamburgers they simply slop together some ground meat and plop it on the g … more →
recipe: burgers espagnole
thedoormouse wrote 5 months ago: Typically, when one makes hamburgers they simply slop together some ground meat and plop it on the g … more →
Los Números
Chris wrote 7 months ago: Cardinales 0 cero 1 uno 2 dos 3 tres 4 cuatro 5 cinco 6 seis 7 siete 8 ocho 9 nueve 10 diez 11 onc … more →
The Mothers of All Sauces
Chef Danielle wrote 7 months ago: Last weekend’s Mother’s Day celebrations got me thinking about mother sauces. Just as moms produce … more →
There's nothing like brown sauce
Alan wrote 2 years ago: Michael Ruhlman was right when he said a brown sauce (better known as Espagnole) tastes, well, brown … more →
