The process of making consommé is one of the most interesting things a chef will do in the beginning of his culinary education. Interesting, because you take a perfectly good stock and add a mixture of egg whites and lean ground beef, which has the effect of looking like a ground beef milk shake. 598 more words
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Some of the most flavorful, satisfying, and versatile sauces in the culinary world are an emulsion – but you’ve got to work to make one… 571 more words
The best meal imaginable starts with the basics – and the most basic culinary technique is making a stock.
Even before two of my sons became immersed in the heat of the culinary world (one a kitchen manager for a national chain, the other the chef of a retreat and conference center), I have long had a fascination with everything that goes into making an amazing meal. 517 more words