Mirepoix

Mirepoix Mirepoix is the classic French foundation of flavor for an enormous range of sauces, braises, soups and stews.  It is the combination of 2 parts onions, 1 part celery and 1 part carrots, this aromatic base is essential in ensuring food contains that necessary depth of flavor. Remember this easy equation: 50% Onions + 25%…

Brine

Brine Brines are concentrated solutions of salt water or salt and sugar-water, brines are used to cure, preserve and flavor a variety of foods.  To include olives, pickles, cheeses, meats and fish.  Homemade brining solutions are one of the best ways to enhance the flavor and texture of meats that ten to be dry like…

Al Dente

Al Dente An Italian term that translates to “to the tooth” and is used to describe the preferred texture for cooked pasta and some vegetables like asparagus and broccoli.  To check for an al dente texture take a bite of pasta you should be able to bite through it without a dry crunch.   Look at the…