The Demi-glace of classic French cuisine was made from one-part espangole and one-part roasted veal or beef stock which was then carefully reduced in volume by half.
Seasonal Ingredients – December
As the cold, long winter nights really kick in we can really enjoy lots of hearty, filling dishes and great tasting produce such as game, clementines and delicious shellfish. We finish off the month with perhaps the biggest food feast of the year Christmas Day Lunch and all the delicious Christmas dishes and culinary treats.
Cooking with Beer – Beer and Cheese Bisque
When you work for a brewery you are not afraid to cook with beer, in Belgium, they cook with beer much as the French use wine. I think almost all aspiring food led pubs have included deep fried fish in a beer batter or a steak and ale pie on their menus at some stage and more recently they have started to include dishes such as diverse as beer bread, beer ice cream and beer can chicken. Virtually any recipe that calls for a liquid of any sort, the liquid can be substituted with beer.
Beef in Black Bean Sauce
In Chinese cooking Blackbeans, Salted Blackbeans or Douchi ( 豆豉 ) are the fermented and salted black soybean, and they are most widely used for making black bean sauce dishes.
A small onion with a couple of studded cloves securing a bay leaf used to flavour milk for béchamel or bread sauce.
Tomato concassé is the flesh from fresh tomatoes that have been peeled, de-seeded and chopped into a dice
It is prepared with the addition of roughly chopped capers, gherkins, a squeeze of lemon juice and chopped herbs.
The classic mayonnaise recipe is essentially an emulsion with vinegar and sometimes lemon juice carried in olive oil. The mix is bound together with egg yolk.
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 .
Mirepoix, a trio of aromatic vegetables, became popular in 19thcentury French cooking.