Culinary Q & A; : Bechamel
The classical French sauces have been the backbone of French cuisine since they were standardized in 1815 in Marie-Antoine Careme's book "French Cookery." A French pastry chef, Careme was also an established and experienced saucier, who [... more]
Food Network |
Calphalon Commercial Hard-Anodized 8-1/2-Quart Saucier ...
 Features: Durable stick-resistant hard-anodized surface for browning, searing, sautéing, deglazing, carmelizing, braising Heavy-gauge aluminum for superior conductivity without warping or hot spots Brushed "Cool V" handles stay cool on [... more]
$180.00
Amazon.com |
Boston
In Boston, visit an Italian family who makes cheese at the Purity Cheese Company, tour historic Faneuil Hall and sample sauces of Le Saucier. Then, journey just outside Boston to find Phillipston, where Baldwin Hill specializes in old-world ... [... more]
Fine Living |
Farberware 20828 1 Qt. Open Saucier
The sloped sides of the saucier allow for easy whisking while the wider diameter at the top of the pan speeds reduction of sauces. The handy pouring spout makes for a smooth transfer of hot liquids. /features/ Unique platinum - colored nonstick inside [... more]
$20.00
Unbeatable Sale |
How to Become a Line Cook
A line cook, also sometimes called a station chef or chef de partie, is in charge of one specific area of the kitchen. A line cook may create sauces and hot hors d'oeuvres (a line cook in this position is known as a saucier), grilled meats or ... [... more]
eHow |
Basic Brussels Sprouts
Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and ... [... more]
Food Network |
Dry Roasted Edamame Brittle
Place the edamame, soy sauce, cayenne pepper and salt into a small mixing bowl and stir to combine. Place a 3-quart saucier inside a large cast iron skillet. Add the sugar and water to the saucier, and cook over high heat, stirring occasionally ... [... more]
Food Network |
Bechamel
The classical French sauces have been the backbone of French cuisine since they were standardized in 1815 in Marie-Antoine Careme's book "French Cookery." A French pastry chef, Careme was also an established and experienced saucier, who [... more]
Food Network |
L & D; Vermont Baldwin Hill (Bakery)
In Boston, visit an Italian family who makes cheese at the Purity Cheese Company; Tour historic Faneuil Hall and sample sauces of Le Saucier; And just outside of Boston is Phillipston where Baldwin Hill specializes in Old World sourdough ... [... more]
Food Network |
Mario Batali 4-Quart Risotto and Saucier Pan, Pesto
Features: 4-quart pan made of cast iron with porcelain-enamel interior and exterior Long handle plus helper handle ensure safe transport to and from the oven Self-basting spikes on interior of close-fitting lid; cast stainless lid knob Washing by hand [... more]
$89.99
Amazon.com |
Le Creuset Enameled Cast-Iron 2-1/4-Quart Saucier Pan, Dune
Features: 2-1/4-quart saucier pan made of enameled cast iron for fast, even heating Long handle and short helper-handle provide safe, secure transport Heavy lid creates sealed environment to help lock in heat, moisture, and flavor Dishwasher-safe; oven- [... more]
$215.00
Amazon.com |
Emerilware Stainless Steel 1 Quart Saucier
Features: Emerilware 18/10 Stainless Cookware Features a band of copper for accent and glass lids 18/10 Stainless Interior Aluminum and Copper Disc Encapsuled in Stainless Steel 1 Quart Wonderful Addition!: I love this little saucier! My new cookware [... more]
$35.00
Amazon.com |
