Category Archives: Stocks, Soups, Sauces, and Thickening Agents

Wine – Not Just for Drinking

Why should we experiment with wine in our cooking process? The answer is easy: it’s the same reason we use herbs and spices. They add flavor, interest and variety to a meal. Flavors are developed by combining good quality ingredients. … Continue reading

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Sauces and Gravies

There are three basic types of sauces: Warm sauces ( butter-cream) that complements vegetables and meats. Cold sauces that sometimes are used as a garnish (applesauce, cranberry, tartar) Dessert sauces (Hot fudge-caramel).   Gravies are sauces that are made from … Continue reading

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Soups

The concept of a restaurant started in France, where vendors would push carts and sell bowls of soup. The word restaurant comes from the stem of the French word which means restoring. Soup was and still is made by restoring … 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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More about thickening agents

It takes about one pound of roux to thicken a gallon of sauce.If a sauce is too thin it will slide off the food, and if it is too thick it will mask the product.The best way is to keeping … Continue reading

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Thickening Agents

The most widely used thickening agent in the commercial kitchen is roux. In fact, most chef’s in large establishments make roux in large batches, so that they have a good supply for the entire week. The principle reason to make … Continue reading

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