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Sous vide vacuum processing makes this complex dish much easier than the traditional method.
Entire restaurant chains devote themselves to the classic pub "snack." This recipe brings a Cajun/Asian twist to back yard smoking.
Utilizing sous vide to process beets offers advantages.
Green beans emit soluble gasses during the process of cooking. If not allowed to escape, these gasses can cause the vegetable to discolor.
The classic thickened cream is the most commonly used of Escoffier's mother sauces--everything from macaroni and cheese to Lasagne
Veloute is no longer in as widespread use as it was decades ago. Modern chefs have moved away somewhat from starch thickened sauces, opting for lighter and sparser fare. In spite of this, understanding the mechanics of the classic thickened bouillon is essential for anyone interested in sauce making in general.