Friday Anne Keyes | Ingredients Water

26 Oct How to Render Duck Fat 01

Posted at 16:09h in French (Haute’), French (Nouvelle), How to..., Instructional, International, Method, Misc. Foods, Poultry, Universal, Utility Recipe

[wpurp-searchable-recipe]How to Render Duck Fat 01 - Liquid Gold. A staple in Southern France, Duck Fat, and Goose Fat, are a favorite ingredient for Chefs around the World. The process is simple, but delivers wonderful result; Rendered Fat for cooking everything from French...

19 Oct Béarnaise Sauce 01

Posted at 08:10h in Eggs, French (Haute’), Sauces & Gravies, Utility Recipe

[wpurp-searchable-recipe]Béarnaise Sauce 01 - One of the Culinary World's classic sauces; Béarnaise Sauce is excellent on Meat dishes and other full bodied fare. The heart of this sauce is the Tarragon Reduction used as a flavor base. A link to my favorite, Tarragon...

18 Oct Vegetable Stock (from Vegetable Base) 01

Posted at 07:49h in American, Bulk Foods, International, Soups & Stocks, Universal, Utility Recipe, Water

[wpurp-searchable-recipe]Vegetable Stock (from Vegetable Base) 01 - This is just a general utility recipe. Vegetable Base products vary greatly in taste, quality, strength, and come in a variety of types, such as low salt, salt free, regular, concentrated, low fat, no fat...

18 Oct Fish Stock (from Fish Base) 01

Posted at 07:45h in American, Bulk Foods, International, Soups & Stocks, Universal, Utility Recipe, Water

[wpurp-searchable-recipe]Fish Stock (from Fish Base) 01 - This is just a general utility recipe. Fish Base products vary greatly in taste, quality, strength, and come in a variety of types, such as low salt, salt free, regular, concentrated, low fat, no fat...

17 Oct Turned Mushroom 01

Posted at 08:36h in Condiments & Marinates, French (Haute’), Garnish, Misc. Foods, Vegetables

[wpurp-searchable-recipe]Turned Mushroom 01 - I learned this technique from a very old, dear friend back in the 80's. The method here I listed from http://www.thefunguymushrooms.com/recipes/how-to-turn-a-mushroom/...

17 Oct Beef Stock (from Beef Base) 01

Posted at 07:32h in American, Bulk Foods, International, Soups & Stocks, Universal, Utility Recipe, Water

[wpurp-searchable-recipe]Beef Stock (from Beef Base) 01 - This is just a general utility recipe. Beef Base products vary greatly in taste, quality, strength, and come in a variety of types, such as low salt, salt free, regular, concentrated, low fat, no fat...

13 Oct Chicken Stock (from Chicken Base) 01

Posted at 15:58h in American, Bulk Foods, International, Soups & Stocks, Universal, Utility Recipe, Water

[wpurp-searchable-recipe]Chicken Stock (from Chicken Base) 01 - This is just a general utility recipe. Chicken Base products vary greatly in taste, quality, strength, and come in a variety of types, such as low salt, salt free, regular, concentrated, low fat, no fat...

12 Oct Tempura Batter 01

Posted at 08:35h in Batters, Eggs, Japanese, Utility Recipe

[wpurp-searchable-recipe]Tempura Batter 01 - This is not my favorite Tempura Batter as it is starting from a mix, but it is part of a wider recipe here and I apparently used it to some success at sometime in the past. My favorite Tempura Batter...

11 Oct Szechuan Chicken (Baby Watson’s)

Posted at 18:19h in Baby Watson, Brunch, Bulk Foods, Chicken, Chinese, Dinner, Entree's, Lunch

[wpurp-searchable-recipe]Szechuan Chicken (Baby Watson's) - This I believe is the best Industrial recipe I developed for Baby Watson's; not just for it's flavor profile, but for the process. By the time I got around to this recipe, I had finished documenting, reworking or creating...

11 Oct Ratatouille (Baby Watson’s)

Posted at 08:55h in Baby Watson, Brunch, Bulk Foods, Dinner, Entree's, Indian, Lunch, Vegetables, Vegetables

[wpurp-searchable-recipe]Ratatouille (Baby Watson's) - When I first arrived in New England, in the Boston / Cambridge area, the citizens there contently walked through their dull little lives, secure in the false belief that they had reached ultimate, superior plane of existence by means of the...

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