Cooking Steaks

How you like your steak is very subjective and in a professional kitchen, you often get cooking descriptions that can be convoluted and incredibly detailed. Chefs gauge the thickness and weight of the piece of meat, the type of cut, the cooking technique and the provenance of beef when cooking and often access the stages by gently touching and feeling the give in the meat and using their experience as a guide. A good grill chef is a very valuable member of the kitchen.

Court-bouillon

Court-bouillon is a light stock or broth used for poaching fish, shellfish, poultry, and sweetbreads. Court-bouillon is not the same as a rich, full-bodied stock and is generally not part of the finished dish. Court-bouillon often contains an acid such a wine, vinegar or lemon juice.

A Ladle Full of Soup

The rest of the ingredients are pretty common and essential in a well-stocked kitchen. The secret to this classic is a spoonful of marmalade to add a little extra sweetness and an orange undertone to the finished soup.

Victoria Sponge

The cream tea or high tea has an incredibly grand history and an impeccable pedigree, the Duchess of Bedford is believed to have created with what we now think of as high tea. As tastes changed and the huge Georgian midday meal had become less important and perhaps more importantly smaller, the Duchess is said to have suffered from "a sinking feeling" at about four o'clock in the afternoon. To counter this Duchess had her servants sneak her a pot of tea and a few baked cakes, bread and pastries into her dressing room.

Brining

Pork is cured in brine to make bacon and ham, inhibiting bacterial spoiling . Other food stuff can also be brined, Feta and halloumi cheeses are both aged in brine for flavour. Brining is increasingly popular with professional chefs to help chicken, other poultry and pork stay juicy and moist during cooking .