Roux

It’s fat and flour, cooked and used to thicken sauces, soups, gravies and things of that sort. Its one the most simple things you can make but it’s also one of the most important tools you can have. Depending on what you’ll be using it with, you mix equal parts …

Mirepoix

This is another one of those basics that’s used in the Kitchen yet most people don’t really understand. It’s a simple mix of Onions, Carrots and Celery that’s the base to various stocks and sauces in Western cuisine. The part that most people get wrong is the ratio by weight. …

Brining

One of the easiest methods in all of cooking is often one of the most overlooked so before I cover anything else, lets talk about Brining. All Brining means is to take a piece of meat and soak it in cold water with equal parts of Salt and Sugar for …

Whipped cream

    When you say this in your head I hope that you hear Barry White’s voice saying it. I’m going to tell you right now that the only thing that the stuff in the can is good for is getting you stoned for a few seconds, other than that it’s …

Beef

Walk into any Steakhouse, Butcher shop or grocery store and it’s hard to not get overwhelmed by the choices. Various cuts sizes and labels confuse the average consumer and very few people know the difference between a Flat Iron and a New York strip. Each part of the animal has …