How to Make Whipped Cream – Technical Tuesdays
Just like making homemade stock, once you’ve tasted homemade whipped cream, everything out of a can tastes blah. I remember how my eyes lit up my first time making homemade whipped cream. I was sweating standing over the bowl whipping the shit out of the heavy whipping cream and just when I started thinking I...
Stock versus Broth – What’s the Difference?
Since I dedicated January and February to homemade stock making, I’ve learned way more than I ever thought possible about what I thought was a simple topic. I never would have guessed there were so many tricks (like putting a stock in the fridge to defat) nor understood the importance of a slow simmer (to...
How to Make a Roux
Since I’m a new cook, its not unusual for me to come across a few terms (or ingredients for that matter) that require research. I can certainly add ‘roux’ (pronounced ‘roo’) to that list. The first time I came across the word roux it was in a recipe (if you could call it that) that...
Technical Tuesdays: How to Defat a Stock
I’ve written about it before, and I’ll say it again here: making a stock from scratch is labor intensive. Try to speed up the process or neglect your stock-in-the-making and you will have a cloudy (fatty) stock. Do it right and you’ll have a fantastic base for whatever fantastic meal you’re creating. Because a great...
How to Clarify Butter
Butter might be the world’s best food. Its uses are endless and it can enhance both sweet and savory main dishes. Place a dollop of butter on the top of a medium-rare grilled steak, smoother pancakes with it, or use it to sauté a brown crust on the edges of a lamb shank. Or take...
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