Food Consultancy and Research Kitchen.
Posted in Cooking on Mar 29th, 2012
Chicken stock is incredibly easy to make … and while not as cheap as store bought ( unless you are just using scraps in which case it’s basically free ) it tastes exponentially better. Here’s a way ( shamelessly stolen from a Heston Blumenthal program ) to supercharge the roast flavour in a roast chicken [...]
Posted in Cooking on Jun 12th, 2011
Chicken Stock is incredibly easy to make and is a necessity in almost all kitchens. Once you start making your own chicken stock, you quickly discover the inadequacies of store bought stocks, especially the ones that come in cube form. Store bought stock is almost always too salty, insipid and lacking body. Home made chicken [...]
Posted in Cooking on Nov 28th, 2010
When I cook chicken breast I usually buy them still on the crown and bone them so that I can use the bones for stock. I almost always cook chicken sous vide now and will often cook vegetables to go with it sous vide as well. I’ve developed this Stock in a Bag preparation to [...]
Cassoulet is a fairly epic dish that many home cooks shy away from because it requires a lot of time, some recipes call for 3 days of preperation/cooking. It’s a peasant dish and they were too busy working to be cooking for three days straight. I’ll guarantee they worked a lot harder for longer hours [...]
Posted in Cooking on Jul 31st, 2010
As far as I’m concerned the best bits of a pig to make terrine is the face and feet. Full of muscles, tendons, bones and other mushy things that make for gelatinous textures when cooked down. I’ve had an idea for doing a terrine based around the flavours of Pea & Ham soup for a [...]
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 [...]
Posted in Cooking on Sep 27th, 2008
Glace de Viande Blonde ( White Meat Glaze ) is made by reducing a Fond Blanc Ordinaire ( White Stock ) by 75%. This creates a very thick syrup that solidifies when cooled and keeps for a very long time in the fridge. It’s used in many classic white french sauces, and it’s always a [...]
Posted in Cooking on Sep 26th, 2008
For my birthday this year I received a number of cookbooks, the most exciting of which is one called ‘The Saucier’s Apprentice’ a book full of classic french sauces. Now to make a french sauce you first have to make a Mother Sauce. There’s two main types, Brown and White. The Brown is a lot [...]
Posted in Cooking on Sep 24th, 2008
On my todo list for a long time as been a Pho stock. I had lined up the ingredients to make a large veal stock, but unfortunately the necessary veal shins fell through ( apparently they chop the legs off the calves at birth so they stack better in the barn ). In a slump [...]
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