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Bouquet Garni
A classic bouquet garni, often called for in French roasts, soups, and stews, includes:1 part leaf thyme1 part whole peppercorns
4 parts finely chopped parsley
1 bay leafFresh or dried herbs can be used, or a combination of both. Place herbs and seasonings in a cheesecloth square that is tied up with clean butcher`s string. For especially easy removal, make the string extra long and tie one end to the pot`s handle.For a variation, try experimenting with rosemary, tarragon, summer or winter savory, and whole cloves.
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Braising
BraisingBraised meats are juicy, flavorful, and tender. Braising, also known as stewing, is a moist heat, slow cooking technique that is used to make the most of tougher cuts of meat, such as chuck, round, shank, shoulder, and flank. Meats are sometimes but not always seared before brais (Upload by user)
BraisingBraised meats are juicy, flavorful, and tender. Braising, also known as stewing, is a moist heat, slow cooking technique that is used to make the most of tougher cuts of meat, such as chuck, round, shank, shoulder, and flank. Meats are sometimes but not always seared before brais (Upload by user)
Brining a chicken
Brining a ChickenGood Southern cooks swear to brining a chicken before frying it. Here`s how to do it.Pour 4 cups of cold water into a large bowl. Add 1/2 cup sugar and 3/4 cup kosher salt. Stir to dissolve. Place pieces of a whole chicken, cut up, in brine, then set aside in a co (Upload by user)
Brining a ChickenGood Southern cooks swear to brining a chicken before frying it. Here`s how to do it.Pour 4 cups of cold water into a large bowl. Add 1/2 cup sugar and 3/4 cup kosher salt. Stir to dissolve. Place pieces of a whole chicken, cut up, in brine, then set aside in a co (Upload by user)
Chicken stock
Chicken StockIn a large pot, cover 4 pounds of washed, raw chicken bones or parts with cold water enough to cover them by 5 inches. Necks and backs are the most flavorful bones of the chicken, so they are ideal, but you can also make a wonderful chicken stock with a whole, cut up, raw (Upload by user)
Chicken StockIn a large pot, cover 4 pounds of washed, raw chicken bones or parts with cold water enough to cover them by 5 inches. Necks and backs are the most flavorful bones of the chicken, so they are ideal, but you can also make a wonderful chicken stock with a whole, cut up, raw (Upload by user)
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Citrus curls
Citrus CurlsUse a zester to cut the lemon, lime or grapefruit peel into long strips. Wrap strips around a chopstick or drinking straw and let sit for 30 minutes. Cut to desired lengths. (Upload by user)
Citrus CurlsUse a zester to cut the lemon, lime or grapefruit peel into long strips. Wrap strips around a chopstick or drinking straw and let sit for 30 minutes. Cut to desired lengths. (Upload by user)
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