We start the new series of posts – Great chefs – where you can get to know closer inspiring personalities that changed kitchen or are still influencing it all the time.
Our first character is Auguste Escoffier – father of the modern cuisine and Emperor of Chefs – the nickname given to him by German king, Wilhelm II. He was a chef, restauranteur, author and mentor.
Water is a crucial element of our world. Widely used in all areas of everyday life – from agriculture, through industry to domestic use. The human body consists of 60 – 70% of water. Drinking fluids is important for proper functioning and efficiency of the organism. With the growth of world’s population, we are experiencing rapid growth of water demand. But what do we actually know about it? Which water is better for us? Is there any difference in taste and features?
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.
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.