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Cooking basics – Jus vs. Espagnole

12 January, 2018

One of the most popular sauces used in the world kitchens for the meat dishes are Jus and Espagnole – one of 5 Escoffier’s mother sauces. They both are meat stock based but their production process is different.

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Articles

Bitter sweetness – chocolate

7 January, 2018

Chocolate – one of the most popular and favourite confections around the world, known and used for thousands of years in different forms. Let’s have a look at the production process as well as its less sweet side.

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Cooking basics – Beef stock

29 December, 2017

Beef stock very popular in the restaurants but unfortunately not so much in home cooking as require a long time of preparation. It is mainly used to make jus – the condensed meat sauce or Espagnole sauce.

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Articles

Allergies – a rising problem

22 December, 2017

A frequency of allergy and dietary requirements that professional kitchens have to accommodate has been rising rapidly in recent years. Two main reasons are that people are more aware of allergies and also the human body has become more vulnerable to the allergens because of poor, chemical rich diets, affecting the immune system.

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Enchiladas – taste of Mexico

16 December, 2017

Enchilada is a dish with its roots in Mexico, described already in the first half of the 19th century. It is a rolled corn tortilla wrapped around stuffing and covered with tomato and chilli sauce. Originally stuffing was a small fish but nowadays it is a variety of fish, seafood, meats and vegetables. A word enchilada means “to add chilli pepper”.

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