Mastering Brown Beef Stock — Technique, Science, and Flavour
December 7, 2025

Mastering Brown Beef Stock — Technique, Science, and Flavour

Introduction A good beef stock is the fundamental part of myriads of dishes and sauces. Most of the delicious sauces begin with a stock, so having a good recipe for any type of stock is essential. Brown beef stock is made by gently simmering beef …

Sauces
Culinary Stocks: Types, Techniques & Tips
December 7, 2025

Culinary Stocks: Types, Techniques & Tips

What is a stock? A stock is a flavourful extract made by cooking meat, vegetables, and fish in water. Stock is more or less an extraction process. Its purpose is to draw out the nutritive and flavourful compounds out of the cooked products. Flavour extraction, …

Sauces
Sauce Chimichurri: From Asado Tradition to Global Kitchens
November 9, 2025

Sauce Chimichurri: From Asado Tradition to Global Kitchens

Introduction Chimichurri is an uncooked, rich, and fresh sauce coming from South America (Argentina and Uruguay, but also Paraguay, Chile, Brazil, Peru), made with chopped green herbs like parsley and oregano, together with aromatics like garlic and chili peppers, in combination with olive oil and …

Sauces
Gastrique: The Sweet-and-Sour Balance
October 12, 2025

Gastrique: The Sweet-and-Sour Balance

Sauce gastrique is a French vinegar-based sauce, a cousin to the Italian* and Asian** sweet and sour sauces. You, like me have maybe heard Gastrique because of the classic dish duck à l’orange (Duck breast with orange sauce). It the backbone of some sweet-and-sour or …

Sauces