Make an Onion Cloute

There are two methods for making an Onion Cloute.

1) Take a whole peeled onion, and attach the bay leaves using the whole cloves as "nail".

2) Make a slit in the onion, slide in the bay leaf
and stud the onion with the whole cloves.

Using an Onion Cloute

An Onion Cloute is mainly used in white sauces and white stews.

As the flavor of both the cloves and bay leaf found in an Onion Cloute is quite pungent it is not recommended for use in delicately flavored sauces or stews where it could overpower other flavors.

How to

To simmer place food in a sautepan or pot depending on the quantity and add desired liquid.

Bring liquid up to a boil, reduce heat setting allowing liquid to decrease in temperature.

You have reached the simmering point when the surface of the liquid is barely moving, with the occasional bubble moving slowly to the top.

Freezing 101

Casseroles, pasta dishes, stews, and soups are all good candidates for
freezing. Just follow these simple steps:


1) Cool completely before freezing.

2) Use rigid containers or plastic freezer bags meant for
freezing. Old containers don´t seal in freshness or keep
the air out.

3) Leave some space (about 1/2") at the top of the container
to allow for the food to expand as it freezes.

4) Remove as much air as possible from freezer bags.

Fresh Breadcrumbs

Some recipes call for fresh breadcrumbs which are quite different from dried and are very easy to make.

1 slice of firm white bread will yield about 1/4-1/2 a cup of fresh breadcrumbs.

1) Remove crusts from bread (if you want all white crumbs)
2) Place bread in a food processor fitted with a metal blade
3) Pulse 2-3 times until bread turns into crumbs

Voila, that´s it!

If you don´t have a food processor, you can tear the bread into small pieces in a pinch.

Onion Cloute - definition

Onion Cloute literally translated mean "nailed onion".
It consists of an onion, a bay leaf and whole cloves.

Mis En Place

Miss en Place: A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking.

Gourmet Pantry Basics

Have the following gourmet items on hand in your pantry and you´ll be able to prepare flavor packed gourmet meals at a moments notice.

Arborio Rice
Balsamic Vinegar
Champagne Vinegar
Canned Chick Peas
Chinese Rice Wine
Coconut Milk
Couscous
Curry Paste
Dijon Mustard
Extra Virgin Olive Oil
Fish Sauce
Fresh Garlic
Raspberry Vinegar
Rice Wine Vinegar
Smoked Oysters
Soy Sauce
Sun Dried Tomatoes, oil packed
Tamari
Tandoori Paste
Whole artichoke hearts
Wild Rice

Deep Fat Thermometer

A deep fat thermometer is an essential tool for the home
gourmet who wants crispy, not greasy foods.

Foods generally need to be fried in oil which has reached
between 350 - 380 degrees. Follow your recipe directions.

Easy Marinating

To keep marinating easy, simply place the meat, chicken etc. into
a plastic ziplock bag. Pour in the marinade of choice,
remove as much air as possible and seal.

The marinade will cover all of the meat, eliminating the
need to keep turning it over.

Scalding Milk

To scald milk, simply place the amount of milk called for in a saucepan over medium high heat.
Heat it until just below the boiling point. Watch carefully or it will boil over.
It is ready when a thin skin begins to form on the surface.

Proceed as directed in your recipe.

Definition

Simmer: To cook in liquid just below the boiling point.

Definition

Marinate: To allow food to stand in a liquid in order to tenderize and add flavor to the food.

Cooking liquids for Braising

Almost any liquid can be used to braise. Choose a liquid that will compliment the herbs or seasonings that you will be adding.

Chicken, beef or vegetable stock, and fruit or vegetable juices are all suitable. In a pinch, you can use water, but this won´t add much flavor so it´s not your best choice.

Dairy products such as milk or cream should not be used as they will curdle in the cooking process.

Poaching Eggs for a Crowd

To poach eggs for a crowd, poach eggs ahead of time, slightly undercooking them.

When you remove them from their cooking water, slide them into a large bowl of cold water until needed.

When ready to be served, reheat in simmering water a few minutes until heated through and cooked as desired.

If you are making eggs only a short while ahead, slide all of them, as they are cooked, into a large bowl of hot (not boiling) water. Top with more hot water as needed to keep them warm.

Removing air from freezer bags

Removing as much air from a freezer bag helps to seal in
freshness. If you don´t have a vacuum sealer try this
simple trick.

1) Place food item into the freezer bag and with hands
press out as much air as possible.

2) Seal bag almost completely, leaving only a small opening.

3) Place a straw in the opening and suck out all of the air.
Remove straw and quickly seal the remaining opening.

Make & Use a Liason

To make a liason, mix together 8 ounces of heavy cream and 3 large egg yolks. This will thicken 1 1/2 pints liquid.

When ready to use add a little of a hot liquid into the liason, stir then add more hot, stir again and then you can add the liason mixture into the hot liquid. Continue stirring over low heat until desired thickness is achieved.

Removing skin from poultry

Poultry skin is extremely slippery and can be difficult to remove.

To make this job easier, use a paper towel to hold onto the skin, and pull firmly.

Using Kitchen Shears

Use kitchen shears to cut pizza, fresh herbs, dried fruits and to
split grapes.

They are also excellent for cutting poultry if you don´t
have poultry shears.