Marsala Sauce
Marsala Sauce is ridiculously easy to make, and goes well with pork, chicken, or veal. In fact, there is probably no cheaper and easier way to dress up an ordinary chicken breast than by turning it into Chicken Marsala. The…
How to Boil an Egg
1. Put the egg in a saucepan of cold water (important!) and put it on the burner. 2. When the water starts to boil turn it down to a simmer and start the timer for 9 minutes 3. When the…
How to Make Clarified Butter
Making clarified butter is quick, easy, and requires no special tools or skills. Unsalted butter is a minimum of 80 percent butter. The remainder is water and milk solids. Clarified butter is simp,y butter with the water and milk solids…
Scrambled Eggs, French Style
When making French scrambled eggs You use a double boiler instead of a frying pan. Egg yolks will fully cook at 145F and egg whites will fully cook at 155F. Egg whites are all protein, and when you apply high…
How to Make Chicken Stock
Chicken stock is known as Fond de Cuisine in French cooking - in other words, the foundation. The method described here is not the only way to make chicken stock. How you chose to make chicken stock will depend upon…
Rosemary and Garlic Infused Olive Oil
When a recipe called for Rosemary and Garlic infused olive oil there is no need to buy it. Rosemary and Garlic infused olive oil is easy and inexpensive to make. I always have olive oil. I always have garlic. Rosemary…
Bordelaise Sauce
Bordelaise sauce is one of the mother sauces, meaning that many other sauces can be made from a mother sauce. Bordelaise sauce is is great on beef, veal, or pork. It is really easy to make, and is one of…
Demi Glace
Demi-Glace is is rich brown sauce that is usually used as a base for other sauces. Demi Glace is normally created by starting with a high quality beef for veal stock and reducing it by approximately half. Making demi-glace is…
