0
Want this question answered?
Be notified when an answer is posted
Add your answer:
Earn +20 pts
What has the author Frederic H Sonnenschmidt written?
Frederic H. Sonnenschmidt has written: 'The art of garde manger' -- subject(s): Buffets, Cookery (Cold dishes), Cookery (Garnishes), Cookery for institutions 'American harvest' -- subject(s): American Cooking 'Tastes and tales of a chef' -- subject(s): Anecdotes, Cookery
Where is the chef on operation hot sauce?
at the pizza parlor
What are the release dates for Chef at Home - 2004 Rotini with Clam Sauce?
Chef at Home - 2004 Rotini with Clam Sauce was released on: USA: 9 November 2005
What sauce was developed in 1824 by Henderson William Brand chef to King George IV?
A1 Steak Sauce
What is sauce chef?
If you mean sous chef, that's the top assistant chef in the kitchen, right below the top chef, called the executive chef. There is another position in the kitchen called the saute chef (saucier, in French) who is responsible for all the sauteed items including their sauces.
Is a french chef making a sauce with brandy able to burn off the alcohol from the brandy leaving just the brandy flavoring a chemical change?
The alcohol is evaporated. That is not chemical. And it doesn't matter if the chef is french - in fact it evaporates even if the person making the sauce is NOT a chef.
How did Alfredo sauce become popular?
The sauce is named after Alfredo, a Roman chef, famously known for served it, to VIPs, along with solid gold forks.
Chef Antonin Careme named what white sauce for the major domo to Louis XIV?
Bechamel
What are the qualities of a good chef of salad?
taste ,consistency...
Does sesame chicken have wheat in it?
Ask the chef if the sesame sauce contains any soy sauce - if so, then YES, it does have gluten. Most soy sauces readily available on the market contain wheat - which has gluten. However, an authentic soy sauce, like Tamari brand, contains only soy beans. Read the labels, ask the chef & be safe!
What is perigoudine sauce?
Perigoudine sauce is made by sweting onion in butter, add port and wine and reduce, veal stock reduce to get sauce consistency and finish it with shaved truffle. This sauce is traditional French and goes well with rich pastries or boeuf en croute. Chef Kurt MALTA
When you open a can of chef boyardee ravioli in tomato and meat sauce sometimes the sauce is smooth and sweet but other times it is clumpy and horrible tasting why is that?
Because it is way past the expiration date, and went bad.
