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Flambéing is an elegant and dramatic cooking technique that adds depth and complexity to dishes. Simply put, it involves igniting alcohol, such as brandy or rum, and spooning the flaming liquid over a dish to add a rich, caramelized flavor. It is an art form that in itself requires precision, control, and a careful hand. […]

This can include things like using liquid nitrogen to freeze food quickly, creating foams and gels, and using sous vide cooking to achieve precise temperature control. It’s often associated with high-end, experimental cuisine.v

In the early 19th century, a famous chef named Adolphe Dugléré came up with a new version of quenelles. These new Quenelles became very popular. Adolphe was born in the early 1820s in the city of Lyon. It was here that Dugléré began his culinary career at a very young age, working in various restaurants […]

Known for his love of food, Churchill took a particular liking to shirred eggs. According to his personal chef, Churchill would often request them for breakfast during his time in office, and on weekends at Chartwell, his country home. Churchill had a particular way of eating his shirred eggs; he would break the yolk, and […]

The Béarnaise sauce, a beloved French classic, has a rich history steeped in tradition and culture. It is said that the sauce was first created in the late 18th century by a chef named Jules Gouffé, who was working at the prestigious Le Pavillon Henri IV in the town of Saint-Germain-en-Laye, just outside of Paris. […]

Hollandaise sauce is a true testament to the artistry and finesse of French cuisine. It is a delicate, yet rich and creamy sauce that is made by slowly whisking together butter, egg yolks, and lemon juice over a double boiler. It is considered one of the “mother sauces” of French cuisine and is the foundation […]