This past weekend I graduated from Culinary School. It has been an experience of ups and downs–mostly ups. Regardless, I enjoyed it all the way. My plans now are to continue working in the kitchen of the restaurant I am now employed in. Future pans? Time will tell.

To everyone I shared the experience with: I thank you for your friendship and help along the way.

Visit me at 722am.com.

Bon appetite!

Recommended Internal Cooking Temperatures

• Beef, veal, lamb = 145° F
• Fish = until opaque ~ 145° F
• Game = 165° F
• Pork = 145° F
• Poultry = 180° F (thigh), 170° F (breast)

Ingredients

• brown stock
• brown roux
• carmelized mirepoix
• tomato paste

Procedure for a Brown Sauce

• sweat mirepoix until carmelized
• pincage with tomato paste
• add butter and flour to make brown roux (can be made in separate pan)
• incorporate brown stock
• simmer, skim, strain

Brown Sauce Derivatives

Demi Glace

• combine Brown Sauce/Espagnole and brown stock (1:1)
• boil, simmer, skim, strain

Jus Lié

• thicken Brown Sauce with cornstarch or arrowroot then season
• or
• simmer and reduce Brown Stock to thicken it

made by thickening a stock with roux 

Procedure

• sweat aromatics (optional)
• singér with flour and add enough fat
• cook slow and low to make a blonde roux
• temper stock with roux
• simmer until clarified and smooth, almost nappé
• strain

Velouté Sauces

• Fish Stock + Roux = Velouté
• Chx Stock + Roux = Velouté + Cream = Suprême
• Chx Stock + Roux = Velouté + Liaison and Lemon = Allemande
• Veal Stock + Roux = Velouté + Liaison and Lemon = Allemande

Procedure

• add onion piquet (optional) to milk, simmer ~20 min
• make white roux with flour & butter (1:1)
• remove piquet
• add hot milk to roux, stir with whisk
• add salt & pepper to taste
• boil, simmer, cook ~30 min
• strain

Small Sauces

• Cream sauce: add scalded cream and a few drops of lemon juice
• Cheese sauce: add grated cheese, Worcestershire, dry mustard
• Mornay: add Gruyère, Parmesan, thin with scalded cream, monter au beurre
• Nanuta: add heavy cream, crayfish butter
• Soubise: add diced onion sweat in whole butter