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Tools and Techniques
From pots and pans to rice and spices, Chef Jean-Pierre takes an in-depth look at anything and everything you'll ever encounter while preparing a dish. It's the ultimate blueprint for navigating your way around both the kitchen and the market. A great first step for getting back to the basics.
Chapter includes:
- Thermometers
- Pots and Pans
- Knives ( view section )
- Honing and Sharpening Your Knives
- Utensils
- Type of Edible Fats
- Vinegar
- Potatoes
- Ginger
- Mustard
- Onions ( view section )
- Bacon
- Herbs
- Spices
- Salts
- Peppercorns
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- Rice
- Grains
- Beans
- Sugar
- Cheese
- Flour Types
- Baking Soda/Baking Power
- Eggs
- Chocolate
- Vanilla
- Corn Syrup
- Maple Syrup
- Molasses
- Honey
- Cooking Times
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