The Basics

Are you puzzled about how to make those vegetables sing? Not sure how to blanch, wilt, or sauté, or the difference between béarnaise and hollandaise? Here are your instructions and some inspiration!

This page is under construction, but will include:

Techniques

Steaming

Wilting

Sautéing

Blanching

Stir-fry

Braising

Roasting

Boiling

Caramelizing (Maillard reactions)

Glazing

Sauces

Hollandaise

Béarnaise

Velouté

Tomato

Espagnole

Béchamel

Stocks

Mock-chicken

Mock-beef

Mock-pork

Vegetable

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