Flat fish can be fabricated into four fillets (quartering) by removing the fillet from each side of the backbone on the top and again on the bottom. In this Chef’s Tip, learn the proper technique to maximize yield with professional results in your own home.
Chef’s Tip: How To Make a Mousse
The name for this delicate dessert comes from the French; the word translates literally as “frothy, foamy, or light.” To make a mousse, an aerating ingredient such as whipped cream and/or meringue is folded into a base, such as a fruit purée, vanilla sauce, cream, pudding, curd, sabayon, or pâte […]
Chef’s Tip: How To Make a Stock
White stocks, brown stocks, and fumets are the three basic types of stock. White stocks are made by combining all of the ingredients with a cool liquid (typically water) and simmering over gentle heat. Brown stocks are made by browning the bones and mirepoix in enough fat to produce a […]
Chef’s Tip: How To Make an Omelette
The rolled (French-style) omelet starts out like scrambled eggs, but when the eggs start to set, they are rolled over. A folded (American-style) omelet is prepared in much the same manner, though it is often cooked on a griddle rather than in a pan, and instead of being rolled, the […]
Chef’s Tip: How to Make Pâte à Choux
Pâte à choux is a precooked batter that expands from the steam released in the dough to form a hollow shell when baked. It can be filled, as for profiteroles (cream puffs), or not, as for gougères. In this Chef’s Tip, learn the proper technique to create professional results at […]
Chef’s Tip: How To Make Paysanne Cuts
Cuts produced in the paysanne (peasant) and fermière (farmer) style are generally used in dishes intended to have a rustic or home-style appeal. When used for traditional regional specialties, they may be cut in such a way that the shape of the vegetable’s curved or uneven edges is still apparent […]
Chef’s Tip: How To Make Puree Soup
Purée soups are slightly thicker than cream soups and have a somewhat coarser texture. Often based on dried legumes, potatoes, or starchy vegetables, purée soups are usually entirely puréed, though occasionally some of the solids are left whole for textural interest. Although not necessary, finishing ingredients may include milk or […]
Chef’s Tip: How To Make Risotto
A classic risotto is a rich, creamy dish with nearly a porridge-like consistency, yet each grain of rice retains a distinct bite. In Italian risotto, the rice is parched as in the pilaf method, but the liquid is added and absorbed gradually while the grain is stirred almost constantly. The […]
Chef’s Tip: How To Make Scrambled Eggs
Scrambled eggs can be made in two ways: the eggs can be stirred constantly over low heat for a soft, delicate curd and a creamy texture or stirred less frequently as they cook for a larger curd and a firm texture. Whether prepared to order or to serve on a […]
Chef’s Tip: How To Make Stew
Stews share many similarities with braises, from the cuts of meat chosen to the texture of the finished dish. They differ from braises in that the foods are cut into bite-size pieces and are cooked in more liquid. Stews are often thought of as one-dish meals, producing a tender and […]