Food Consultancy and Research Kitchen.
Posted in Cooking on Aug 14th, 2011
With friends coming over for dinner and a moderate weather forecast for today it was an obvious choice to do some barbecue. Due to the extreme summer ( 60 days of 100f/38c or higher ) its hard to get motivated to go stand out in the sun. Usually I spend a lot of time thinking [...]
Posted in Cooking on Aug 8th, 2011
This week marked the start of Hatch Green Chile season here in Austin. Hatch chiles are not actually a specific variety of chilli but a source of origin ( Hatch, New Mexico ), that being said the most common hatch chilli that makes its way to Austin is is a green chile that looks a [...]
Posted in Cooking on Oct 3rd, 2010
It’s incredibly simple to make a good tomato sauce which can be used as a pasta sauce, or as a pizza sauce, or a sauce for chicken parmigiana, etc. The trick to getting it a rich red colour is to get the ripest tomatoes you can find. Even if they’re soft and squishy, that’s fine. [...]
Posted in Cooking on May 31st, 2010
I’ve been cooking Ghetto Sous Vide for quite some time now, using a thermometer and various cooking vessels turned down low. This was fine for cooking stuff for a few hours, but I have been yearning to get a bit more serious with the Sous Vide. I checked out the Sous Vide Supreme but with [...]
Posted in Cooking on Sep 27th, 2008
Over the last few days I have made a White Mother Sauce ( Sauce Veloute Ordinaire ) from the epic cookbook ‘The Saucier’s Apprentice’ by Raymond Sokolov. There are three steps to making it, and each step is in it’s own blog post, This post is simply to join them all together. Firstly you make [...]
Posted in Cooking on Sep 27th, 2008
Sauce Veloute Ordinaire ( Ordinary Cream Sauce ) commonly just called Veloute is the white mother sauce used to make a lot of french classic sauces ( Sauce Allemande, Sauce Andalouse, Sauce Aurore, and many more ). It is made from mixing a Fond Blanc Ordinaire ( Ordinary White Stock ) with a blonde roux. Pretty [...]
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