Monthly Archives: December 2011

Waste Fat

Waste Fat After you finished cooking Hamburg, you might have too much extra fat in the pan. You could use this fat to make a roux to thicken beef related items. However the average person will just drain the grease … Continue reading

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Proper Storage

Practicing the mise en place rules, when you purchase an item like the Maxam vegetable chopper that has several cones for different cuts, it is best to store them in a clear plastic box that is large enough to hold … Continue reading

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Sauté

Today’s vocabulary word is sauté, which means to cook in a small amount of grease. Its name comes from the French word sauter which means to jump in French .So when sauteing, shake the pan by pulling the handle in … Continue reading

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Cooling of Stock Pot

It is not wise to put a large, hot pot of soup or stock that has just been taken off the stove and place it directly into the refrigerator. It will actually make the refrigerator work harder and will warm … Continue reading

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Homemade Turkey Soup

Homemade Turkey Soup After a Thanksgiving or Christmas meal of roast turkey, it is a wonderful time to make this soup.  Not only is it easy to make but it nutritious, and helps stretch the budget .It can be used … Continue reading

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Clarified Butter

Clarified Butter Clarified butter is often used to make a roux. And it is usually served with lobster at a good restaurant. When added to oil, it gives the oil a more buttery taste, and you can fry an item … Continue reading

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