Cumberland Sauce, Mustard, Chutney, Pickles and 3 bricks – Day 50

TODAY’S TIDBITS If you sliced meat a little too long in advance of serving, brush it with a little olive oil and it will regain that juicy look. (I actually used this trick on one of my practicals, using butter instead). Cut chives with the top-half of your knife – using the handle-end crushes them […]

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Paté En Croute, Foie Gras, and Makin’ Bacon – Day 49

TODAY’S TIDBITS Charcuterie relies on getting the proper fat to meat ratio, generally 30% fat. That clear jelly like substance on many charcuterie preparation is aspic (basically gelatin and flavouring). It keeps out air and bacteria, keeping the cooked meat fresh. Charcuterie came about from a need to preserve meat through the winter, and from […]

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