I use cooking and researching the history of culinary dishes as a distraction for my mental health. I worked for a time in a professional kitchen and have a passion for French, Japanese and especially the food history of the American South.
Section I: French Fundamentals
- A Soldier’s Life: Escoffier & The Brigade de Cuisine
- Commercial Fishing, Sustainability and Environmental Impact
- Thinking Of Opening A Restaurant: Equipment
- Restaurant French Cooking Vessels
- Knife DNA 101
- Your Knife Roll
- Poste de Travail: Setting up your Workstation
- Salt: When, Why, How much – A Primer
- What is a Traditional Bouquet Garni?
- Preservation Techniques
Section II: Vegetables
- Lavage & Épluchage: Washing & Peeling Vegetables
- 101 Ways To Cut Yourself: Vegetable Knife Skills
- Knife Skills: Tournage
- Vegetable Cooking: A l’anglaise
- Vegetable Cooking: A l’etuvé
- Glacer: Glazing Vegetables
- Pommes Rissolées
- Cooking Method: Dans un Blanc
Section III: Stocks
- Stocks and Sauces Terminology
- Guidelines For Stock Preparation
- French Stocks (Fonds)
- White Stocks (Fonds Blances) & Fumets
- Brown Stocks (Fonds Bruns)
- Glazes (Glaces)
- Liaisons: The Binding Agents
Section IV: Sauces
The Five French Mother Sauces
- The Five Classical French Mother Sauces : Béchamel
- The Five Classical French Mother Sauces: Velouté
- The Five Classical French Mother Sauces: Espagnole
- The Five Classical French Mother Sauces: Hollandaise
- The Five Classical French Mother Sauces: Tomate
French Sauces Overview
- French Brown Sauces
- French White Sauces
- Béchamel Sauces
- About Emulsified Sauces
- Warm Emulsified Sauces
- Cold Emulsified Sauces
Secondary French Sauces
Section V: Modernist Cuisine
