How to Make Clarified Butter

clarifiedbutter

Making clarified butter is quick, easy, and requires no special tools or skills. Unsalted butter is a minimum of 80 percent butter.  The remainder is water and milk solids.  Clarified butter is simp,y butter with the water and milk solids removed. Heat the unsalted butter in a small saucepan over medium-high heat.  When the bubbling…

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Progress Report: Classic Cooking Academy

Classic-Cooking-Academy-Chef-Curtiss

Tonight will be week 6 of my 24-week sting at Classic Cooking Academy in Scottsdale, AZ. Though it has been like drinking from a fire hose at times, I am thoroughly enjoying it and am learning a lot.  My wife can already tell the difference in the results of my cooking. I think the main…

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Carrot Soup

soup

This recipe is the classic French method for making soup using almost any vegetable. The first thing you’ll notice is that no exact quanities of ingredients are specified.  It’s all done with ratios (1-1/2 pounds of carrots makes enough soup for four people): 4-5 parts carrots 1 part chopped sweet or yellow onion 1 part…

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Scrambled Eggs, French Style

frenchscrambledeggs_thumb

When making French scrambled eggs You use a double boiler instead of a frying pan. Egg yolks will fully cook at 145F and egg whites will fully cook at 155F.  Egg whites are all protein, and when you apply high heat to protein it binds together and gets tough.  By using a double boiler you…

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Book Review: Impossible To Easy, Robert Irvine

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If you have watched Restaurant Impossible starring Robert Irvine on the Food Channel, they you have probably marveled at the way he so effortlessly prepares dishes that are great tasting and look beautiful. This book is full of his own recipes that will allow you to do the same. For example, consider: “Mesquite Beef Medallions…

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How to Make Chicken Stock

cannedchickenstock

Chicken stock is known as Fond de Cuisine in French cooking – in other words, the foundation. The method described here is not the only way to make chicken stock.  How you chose to make chicken stock will depend upon your personal preferences as well as the intended purpose of the stock itself.  If the…

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Grilled Chicken, Sausage and Sage Skewers

Dinner

Grilled Chicken, Sausage and Sage Skewers   Save Print Prep time 30 mins Cook time 15 mins Total time 45 mins   This is a great summer dish that takes almost no time to prepare, and it is also very inexpensive. Cuisine: Tuscan Serves: 4 skewers Ingredients 2-3 pounds boneless skinless chicken thighs 4-6 sweet…

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Rosemary and Garlic Infused Olive Oil

Garlic and Rosemary Infused Olive Oil

When a recipe called for Rosemary and Garlic infused olive oil there is no need to buy it.  Rosemary and Garlic infused olive oil is easy and inexpensive to make.  I always have olive oil.  I always have garlic.  Rosemary is growing in my back yard. Even refrigerated, the oil will keep only for about a…

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Bordelaise Sauce

bordelaise sauce

Bordelaise sauce is one of the mother sauces, meaning that many other sauces can be made from a mother sauce. Bordelaise sauce is is great on beef, veal, or pork.  It is really easy to make, and is one of my favorite sauces for filet mignon. The method used in this article was taught to…

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Maple-Glazed Carrots

carrots2

My wife said, “I normally don’t like cooked carrots but these great!” Really, these are very tasty and almost could not be simpler to make. 1.5 pounds carrots 1 cup water 2 tablespoons butter 2 tablespoon maple syrup 1 teaspoon salt Parsley Peel, trim, and slice the carrots. put them in a large suate pan…

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Kitchen 101

How to Make Clarified Butter

clarifiedbutter

Making clarified butter is quick, easy, and requires no special tools or skills. Unsalted butter is a minimum of 80 percent butter.  The remainder is water and milk solids.  Clarified butter is simp,y butter with the water and milk solids removed. Heat the unsalted butter in a small saucepan over medium-high heat.  When the bubbling…

Read More »

Scrambled Eggs, French Style

frenchscrambledeggs_thumb

When making French scrambled eggs You use a double boiler instead of a frying pan. Egg yolks will fully cook at 145F and egg whites will fully cook at 155F.  Egg whites are all protein, and when you apply high heat to protein it binds together and gets tough.  By using a double boiler you…

Read More »

How to Make Chicken Stock

cannedchickenstock

Chicken stock is known as Fond de Cuisine in French cooking – in other words, the foundation. The method described here is not the only way to make chicken stock.  How you chose to make chicken stock will depend upon your personal preferences as well as the intended purpose of the stock itself.  If the…

Read More »

Rosemary and Garlic Infused Olive Oil

Garlic and Rosemary Infused Olive Oil

When a recipe called for Rosemary and Garlic infused olive oil there is no need to buy it.  Rosemary and Garlic infused olive oil is easy and inexpensive to make.  I always have olive oil.  I always have garlic.  Rosemary is growing in my back yard. Even refrigerated, the oil will keep only for about a…

Read More »

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