Also, the digitals have a thinner stem that doesn’t need to be inserted as far as the bi-metallic stem thermometers so your food doesn’t look like someone took a shotgun to it after using it.

Make a good demi glace and you will never have to add a thickener to your pan sauce.

Important to note that the knife stays still and the avocado is rolled into the blade.

Your basic ratios are 1 pound of roux thickens one gallon of liquid and roux is equal parts fat and starch. The more you cook your roux, the less thickening power it will have. Now for a quick and dirty super basic veloute recipe.

Infantry?

I am a chef instructor in a very well respected program in New York.

Don’t forget that you can add some dried herbs to the steaming water to punch some flavor into your veg.

This is one of my favorite things on the internet and I look forward to reading it every week because I know that someday, you’ll make lovely stock and I’ll be the happiest boy in all the land.

You’re never going to do stock, are you? :(

STOCK! And then see how well it clarifies for consomme.

I’m a professor at a local college. Most of my students come from the local public school system (Hint - not Harvard.) Most of my students can’t read or write. They can’t form a coherent argument or defend anything they do actually say. Writing a sentence for them is a struggle and a paragraph is impossible. They…

Can we pleasepleaseplease stop the idea that oil that is months old, is second quality and travels halfway around the world to get here is the best? California has caught up to and in many instances surpassed Spain and Italy in olive oil.

So what do you consider to be good coffee, because as someone who used to roast coffee, they do a pretty good job of it.

This. Starbucks regular coffee is actually pretty good. It doesn’t taste “burned”, it tastes properly roasted.