Classic Demi Glace Recipe. I am a huge fan of demi-glace for preparing classic sauces like mushroom or peppercorn sauce but I have to warn you, it is a huge process to make classic demi glace at home.
It is not for the faint of heart but well worth the effort – at least once. Demi-glace is a richly concentrated brown stock that is carefully reduced until it forms a deep meaty flavored glaze. You start by roasting a lot of meat bones (veal & beef) to make a basic brown stock that takes hours and hours to simmer and reduce. And you have to make a lot of it because you need a bunch of it to prepare a classic Espagnole sauce but then some more to make the demi glace. Confusing right? Dad Cooks Dinner: Basic Technique: Rotisserie Poultry. : light a full chimney of charcoal, wait until it is just covered with ash, and then set up for "indirect" cooking by putting the aluminum drip pan in the middle of the charcoal grate, and pouring the charcoal in even piles on both sides of the pan.
(A fist sized, soaked chunk of smoking wood on the charcoal is good as well.) *For a gas grill with 3 or more burners (like a Weber genesis with the Weber Gas Grill Rotisserie attachment): Set up for indirect cooking by turning the outside burners on the grill to high, and leaving the inner ones off. Put the aluminum drip pan over the middle of the grill, over the unlit burners. My Weber Genesis had 3 burners, so I would turn burners 1 & 3 to high, and leave burner 2 off. *For a gas grill with an infrared rotisserie burner (like my Weber Summit 650 ): Light the infrared burner by turning knob to "light", and once it catches, hold down the knob for 20 seconds, to let the burner get glowing hot. 5. 6.
Mother's Day Holidays & Celebrations at Epicurious. How To Make Homemade Bread At Home. Here’s How To Make Great Bread At its simplest and most straightforward, yeast bread is made up of flour, water, salt and yeast.
That’s it. Let me list them again: flour, water, salt, yeast. This page will teach you in detail what you need to know to make great bread at home but if you want to get right into the process, check out my Basic 4 Ingredient Bread Recipe here. Just four little ingredients, but never have four ingredients sparked such fear and awe. All kidding aside, making bread can be a very intimidating proposition, even for the most seasoned home cook. It’s All In The Technique Baking bread is really all about technique. First, we’ll take a brief look at bread’s basic ingredients and find out what makes them tick.
What’s In The Bread Flour provides bulk and structure to the bread. Water provides for gluten formation and yeast reproduction. Salt gives bread flavor, and it also inhibits yeast growth. Rapid rise, or instant yeast, is a relatively new type of dried yeast. Learn How to Pan Roast at Home. Pan Roasting—the Chef’s Secret Cooking Technique One of my favorite cooking techniques not talked about in most cookbooks If I could teach you just one chef’s technique that will help you save time in the kitchen and deliver a thick cut of meat to the table with a perfect sear and juicy medium-rare throughout, it would be pan roasting.
This is, hands down, one of the best and most efficient cooking methods around. Pan roasting takes advantage of conductive heat from the stove plus radiant and convective heat in the oven to cook thicker cuts perfectly and in short order. How to Roast Meat and Poultry. All About Roasting How to Roast Meats & Poultry In the beginning, roasting was done on a turning spit over an open fire and the juices ran over the surface of the meat basting it continuously.
Roasting is a dry heat cooking method. A more specific definition includes roasting in an oven, before a fire, or buried in embers or very hot sand. Think about wrapping a potato up in aluminum foil and nestling it in the dying embers of a campfire. Since this is not a frequent scenario, most people consider roasting as cooking large pieces of solid food in an oven. Dozens of cook books have been written on the art and nuances of roasting: to baste or not to baste, proper roasting temperature, tied or untied, brine or marinate, bone in or bone out—the list goes on and on.
Let’s take an in depth look at roasting. At the end of the day, you can decide for yourself what method works best for you. A Short History of Roasting Next probably came roasting, also by accident: man leaves raw meat by the fire. How to Make and Use Cooking Stocks at Home. Why are stocks and stock reductions one of the first things students at cooking school learn how to prepare?
If you want to improve your cooking at home, you will want to learn how to make stocks and stock reductions and then learn how to cook with them. They are vital for making soups, sauces, braises and more. Besides, they are fun to make and will help you with all your cooking technique skills.