Culinary Techniques & Methods
Let’s start with a brief introduction to the basic sauces and their derivatives guide, the five basic sauces used in French cuisine. Other derivative sauces are sauces that are diversified with different ingredients and flavors after the main sauce is prepared. What are Basic Sauces and Preparation of Derivative Sauces: The 5 Basic Sauces of…
What is Larding? Cooking methods for meat “larding” is also called “Lardon” or “Lardoon”, adding pieces of animal fat, concept oil or lard, by piercing or planting the surface of the meat to be applied in order to further increase the flavor of the meat to be cooked with this method and to keep it…
What is Bainmarie? (Bain Marie) This word that has been transmitted from French. Benmari (ban mah-REE), which means Marie’s bath in French, is a fancy term for hot water bath. This concept has passed into the gastronomy literature as a cooking method name. It is used to create a soft and even heat around food….
Acidic Cooking Methods: What is Ceviche and Its History… While explaining the Acid Cooking Methods, it should not be without explaining the ceviche, which is made with this technique and has the easiest flavor of all time to prepare. It prepares the ingredients in a few minutes and is quickly put together. Its taste is…
Why Is Cooking Healthy Meat Important? First of all, for an ideal meat such as a soft Turkish delight, meat selection comes first. The key to soft meat is the texture called marbling, and it should definitely be from a well-rested meat as well as the slaughtered animal. The meat of the freshly slaughtered animal…
What is Braise Cooking Technique? First of all, let’s start with the dictionary meaning. Braise Cooking or (Braisé) or “Stew” cooking method in a low temperatures and longer time, closed in a little liquid sauce after roasting. In fact, there were serious reasons why braisé (Braisé) was common in the West; The most important of…
Basic Knife Skills in Culinary In basic knife skills and cutting techniques, it is necessary to choose knives according to the appropriate job, the sharpness and maintenance of the knives, to cut each vegetable and food in equal lengths (without cutting it yourself) by cutting the foods in equal lengths like professional chefs, to keep…
What is Sous Vide? Sous vide offers a level of control that no cooking technique can catch, whatever you are cooking, errors due to the degree of cooking. Whether meats, poultry or seafood, vegetables, or even eggs … Whatever you are cooking, it is a great technological cooking revolution that allows you to cook exactly…
What is Galantine Cooking Method? Galantine is an elaborate cooking technique that dates back to 17th century France. It is the process of separating the bones of a whole chicken initially, then combining the meat with minced beef, truffles or lard and other ingredients, and wrapping it into a greasy mixture obtained by grinding, sieving…
What is Smoked Cooking and Its History? Smoked meat is believed to have begun in primitive paleolithic times. Caves or huts had no chimney, so when the fire was discovered, the cave would have been exposed to too much smoke. It is believed that it was discovered that the first cavers would hang meat to…
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