Wednesday, October 13, 2010

Messermeister chef Knifes

Having used these Messermeister chef knifes to cut many things, I find that they have a nice weight to them and produce excellent cuts. A little bit of a heavy handle but other then that, they are knifes that can last a life time if used properly

Tuesday, October 12, 2010

How to make Chicken stock.

Wash bones.
Place in pot with cold water .
Bring to a boil, Then de Pluage= "skim the scum"
Reduce to a simmer for 4-6 hours.
Last hour add mire poix & Sachet
Strain , cool, label and date  &  refrigerate.                           

Onion Brulee

French for "burnt onion" 

A halved onion seared on a flat-top or in a skillet and used to enhance the color of a stock and consomme.

Tuesday, October 5, 2010

Onion pique:

Is a traditional French culinary technique where a chef attaches one or more bay leaves to an onion by pushing whole cloves through the leaves into the onion.
An onion pique is is mostly used in a bechamel sauce.

  • Onion
  • whole cloves 
  • Bayleaf 

Bouquet Garni

Bouquet Garni

  • 1 bay leaf
  • 3 sprigs thyme
  • 4 large sprigs parsley (including stalks)
  • 10 cm (4 inch) piece celery stalked with leaves

  • two 10 cm (4 inch) pieces leek (green part) 
Wrap in cheese cloth with string and is to be steeped in stocks & soups.
The bouquet is boiled with the other ingredients, but is removed prior to consumption.

Making a Sachet de Piece

Sachet de Piece 
Used in stocks at last hour of cooking, wrapped in cheese cloth with a string. Easily retrievable
  • Peppercorns
  • Thyme
  • Bayleaf
  • Parsley stems