Food Consultancy and Research Kitchen.
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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