If you’re serious about taking your cooking to the next level, mastering the art of sauce making is a must.
In fact, one of the biggest divides between the amateur and professional chef comes from the latter’s ability to make a multitude of amazing sauces that can elevate a dish to the next level.
Anyone with a good probe thermometer and a little practice can pan roast or grill a steak mid-rare, but the accompanying sauce that transforms that steak into a high end entree seems like a daunting task to the uninitiated.
To learn sauces, you must first start at the beginning, and understand the framework laid out in western culinary schools today; The Five French Mother Sauces.
Admittedly, these five mother sauces and their derivatives are extremely old school, and their popularity has been in steady decline for a few decades. But this doesn’t mean they’re useless, or understanding them is a waster of time.
In the above video, I give you an overview of the Five French Mother Sauces. This video will serve as a jumping off point for the next lecture in this series; my technique based approach to sauce making that when combined with flavor structure, will allow you to make any sauce you could ever imagine.
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