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A Modern Perspective on All Things Food and Drink
Since I did not have any stock, I made a quick stock with water, onion peels, carrots, garlic, and already cooked chicken 4 medium sized onions Thinly slice the onions into half moons It looks like a lot but will reduce to very little Halfway through (read full article)
While in school in Napa, Matt and I had a three week class called Garde Manger. The class teaches you the techniques of the cold kitchen. We learned about brining, curing, smoking meat, canapes, presentation for buffets, and so much more. The bes (read full article)
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