Chef Rob Eaton shows us how to make sauces in this informative How To series. This time we learn about the first of the five Mother Sauces; Hollandaise. Rob uses this essential sauce for eggs benedict cooked the classic way. All equipment in this video available at JESRestaurantEquipment.com
Video Rating: 5 / 5
In the third installment of Viking University, "Technique, Technique, Technique," Chef Jamie Watson demonstrates to his students how to cure bacon. Other topics the class will cover in the next five weeks include mastering the mother sauces, understanding seasonings, French patisserie, pates and terrines and more. The last class is an actual practical exam! www.vikingtogo.com
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment