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cooking 101

Cooking Essentials: Sauces – The Mother Load

In classic French cuisine, leading or mother sauces are the foundation for the entire classic repertoire of hot sauces. These five sauces (bechamel, veloute, espanole, tomato, and hollandaise) can then be seasoned and garnished to make a wide variety of other sauces known as small or compound sauces. The…

Kitchen Essentials: Thickening Agents

“There is something comforting about the fact that if you melt butter and add flour, then hot stock, it will get thick!”- Nora Ephron

One the most basic skills in the kitchen is knowing how to thicken something, whether that be soup, stew, or sauce. Luckily there are several different…

Cooking Essentials: Food Safety

As much as we all love food, it can make us very sick if it is not handled correctly. In the food service industry we have protocols and procedures to follow to ensure that the food we handle and serve is as safe to eat as possible. While not…

Cooking Essentials: Fats of the Land

Fat is an essential part of cooking. It adds flavor as well as helps food brown and cook. It is important to know that not all fats are created equal. The easiest distinction is the source of the fat (animal or vegetable). Every fat, even within the same category,…