Friday Anne Keyes | Universal

26 Oct How to Render Duck Fat 01

Posted at 16:09h in French (Haute’), French (Nouvelle), How to..., Instructional, International, Method, Misc. Foods, Poultry, Universal, Utility Recipe

[wpurp-searchable-recipe]How to Render Duck Fat 01 - Liquid Gold. A staple in Southern France, Duck Fat, and Goose Fat, are a favorite ingredient for Chefs around the World. The process is simple, but delivers wonderful result; Rendered Fat for cooking everything from French...

18 Oct Vegetable Stock (from Vegetable Base) 01

Posted at 07:49h in American, Bulk Foods, International, Soups & Stocks, Universal, Utility Recipe, Water

[wpurp-searchable-recipe]Vegetable Stock (from Vegetable Base) 01 - This is just a general utility recipe. Vegetable Base products vary greatly in taste, quality, strength, and come in a variety of types, such as low salt, salt free, regular, concentrated, low fat, no fat...

18 Oct Fish Stock (from Fish Base) 01

Posted at 07:45h in American, Bulk Foods, International, Soups & Stocks, Universal, Utility Recipe, Water

[wpurp-searchable-recipe]Fish Stock (from Fish Base) 01 - This is just a general utility recipe. Fish Base products vary greatly in taste, quality, strength, and come in a variety of types, such as low salt, salt free, regular, concentrated, low fat, no fat...

17 Oct How to Cook Perfect Hard Boiled Eggs 01

Posted at 22:17h in Condiments & Marinates, Eggs, International, Universal, Utility Recipe

[wpurp-searchable-recipe]How to Cook Perfect Hard Boiled Eggs 01 - There are probably a million of these How-To's online and in books...

17 Oct Beef Stock (from Beef Base) 01

Posted at 07:32h in American, Bulk Foods, International, Soups & Stocks, Universal, Utility Recipe, Water

[wpurp-searchable-recipe]Beef Stock (from Beef Base) 01 - This is just a general utility recipe. Beef Base products vary greatly in taste, quality, strength, and come in a variety of types, such as low salt, salt free, regular, concentrated, low fat, no fat...

14 Oct Roux (Dark Brown) 01

Posted at 08:29h in Instructional, International, Sauces & Gravies, Soups & Stocks, Southern Cooking, Stews & Casseroles, Universal, Utility Recipe

From Allrecipes.com: "Roux (pronounced “roo”) is a thickener for sauces and soups that combines equal parts flour and butter. Pre-cooking flour allows the starch granules to swell and absorb moisture, and lets you thicken a sauce base without the flour clumping or forming lumps." The Original Article at Allrecipes: ...

14 Oct Roux (Brown) 01

Posted at 08:05h in Instructional, International, Sauces & Gravies, Soups & Stocks, Southern Cooking, Stews & Casseroles, Universal, Utility Recipe

14 Oct Roux (Blonde) 01

Posted at 07:52h in Instructional, International, Sauces & Gravies, Soups & Stocks, Stews & Casseroles, Universal, Utility Recipe

14 Oct Roux (White) 01

Posted at 07:42h in Instructional, International, Sauces & Gravies, Soups & Stocks, Stews & Casseroles, Universal, Utility Recipe

14 Oct How to Make Roux 01

Posted at 06:15h in Instructional, International, Sauces & Gravies, Soups & Stocks, Stews & Casseroles, Universal, Utility Recipe

[wpurp-searchable-recipe]How to Make Roux 01 - Here are the general instructions for making a basic Roux to thicken products such as soups, stews, sauces and items cooked to order in a sauté pan or pot. I'm using and crediting allrecipes.com for this Step-By-Step presentation...

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