This is the page that gives general information on the basic techniques of cooking, preparation of ingredients and certain dishes, food storage, and other basics that all chefs and home cooks should know. Follow the links below to get to the area of your interest. Give us feedback if you feel something is missing or unclear.
Artichoke preparation
Bread making, how to in an easy way
Consomme, the soup of the fine dining
Filleting round fish explained
Grilling and broiling - how to
Hearty broth, how to make this soup
Liason, what is it for and the way to make it
Meat doneness - guide to rare, medium, well done cooking
Mirepoix, what's that and where to use it
Mushrooms, the cooking and preparation techniques
Pasta, making it fresh at home, and making tortellini - picture guide
Pate a choux, the nice airy cakes that can be filled with anything
Potatoes:
Deep frying potatoes, french fries, pommes frittes
Puff pastry, how to - pictorial guide
Recipes and how you can create your own
Roasting, a guide on how to roast properly
Risotto, how to make a good one
Roux, what is this thickening agent for?
Sandwich - make a delicious sandwich at home
Sauce Hollandaise, the making of it
Sauces in general, their purpose and composition
Scallops, how to prepare them when they are fresh and in their shells
Seasoning, the way to use it wisely
Soups, the general advice on making soups
Spices and herbs, use them to flavor your dishes
Starch slurry, a liquid thickener you can use in many ways
Stock making explained, together with advice on ingredients for the different kinds of stocks
Stuffing, when to use it and what's the good part of it
Tasty dishes can be created on the fly if you think in these basic terms