Cooking liquids are great for making sauces. Whether stock or the liquid from some poached meat (basically stock), these liquids are full of flavor and should be considered when a sauce is needed. Sauces, however, are (almost always) more viscous than the aforementioned liquids, so these liquids will need thickening. Stocks can be reduced so … Continue reading Quick Note: Cooking Liquids and Sauces
Say, for instance, that a recipe calls for the use of chicken or beef stock, and you don’t have any—what do you do? Quit, obviously. You are swine and do not belong in a kitchen, you worthless pile of elephant dung. In most cases, you may simply use water and compensate by being a little … Continue reading The Art of Substitution: Stock
Really, this is quite simple, and unfairly good, and you will find yourself going out of your way to make something atop which to spread its goodness. While not overly concerned with conventional concepts of propriety, we do recommend you not completely abandon decorum by confusing your fingers for spoons (we recently made this at … Continue reading Doughnut/Pastry Glaze
Recipe 4 cups milk (half-and-half if for ice cream) 200 g sugar 8-10 egg yolks 1 vanilla bean, split What the French call crème anglaise is a highly versatile sauce that is often used as the rich base for ice cream and other such custards (the inclusion of eggs technically makes most ice creams “frozen … Continue reading Crème anglaise (English Cream)
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