Culinary Arts Fundamentals
This is it -- the nitty-gritty of cooking. At its most basic, cooking is about two things: seasoning food and applying heat to it. I'll give you the lowdown on cooking methods, herbs, spices and seasonings, as well as a few dos and don'ts to help you stay safe in the kitchen!
Step-By-Step: How To Make Roux
One of the most common thickeners for sauces and soups is a mixture of equal parts fat and flour called roux. Here you'll see how to make a roux using clarified butter.
One of the most common thickeners for sauces and soups is a mixture of equal parts fat and flour called roux. Here you'll see how to make a roux using clarified butter.
Step-By-Step: How To Make Clarified Butter
Clarified butter is the translucent golden-yellow butterfat left over after the milk solids and water are removed from ordinary butter. It's great for sautéing, and it's also used in most of the classical sauces. It only takes a few minutes to make, and this step-by-step guide shows you how it's done!
Clarified butter is the translucent golden-yellow butterfat left over after the milk solids and water are removed from ordinary butter. It's great for sautéing, and it's also used in most of the classical sauces. It only takes a few minutes to make, and this step-by-step guide shows you how it's done!