Classical Techniques Answers

Thickening sauces with blood.

I would like to know how to thicken sauces with blood. How to hold the sauces for service, how to fix them if they break? What I can do and not do?

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How to deglaze a pan

What is the proper way to deglaze after browning meat or poultry?

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Cooking in a water bath/bain marie

Many flourless cake recipes call for using a springform pan and putting that pan into a water bath. After my first disaster, (the water leaked in and ruined ...

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French utensils

What are some utensils that are used by the French to make food?

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