Whether garlic was introduced to France by the Romans, brought back to France during the crusades, or a native of French soil is not known for certain.
I think it was introduced by the Romans. Pliny the Elder discusses garlic at some length in his work Naturalis Historia , published in the year The very smell of it drives away serpents and scorpions, and, according to what some persons say, it is a cure for wounds made by every kind of wild beast, whether taken with the drink or food, or applied topically…. Pliny does not discuss the use of garlic as food, he does comment extensively, however, on how to best grow garlic.
Bearnaise sauce bair-naz — It is a variation of hollandaise sauce. White wine or vinegar, diced shallots, tarragon, and peppercorns are cooked together and reduced and sieved and then added to hollandaise sauce. The spice tarragon is what gives it a distinctive taste. The sauce is served with beef and some shellfish. It is said that every chef at the restaurant tried to claim the recipe as his own. Bechamel Sauce bay-shah-mel — As the housewife in the 17th Century did not have the luxury of modern refrigeration, they were wary of using milk in their recipes.
Peddlers were known to sell watered down or rancid produce. Basically, only the rich or royalty could use milk in their sauces. It is usually served with white meats, eggs, and vegetables. It forms the basis of many other sauces. History: There are four theories on the origin of Bhamel Sauce:. The Italian version of who created this sauce is that it was created in the 14th century and was introduced by the Italian chefs of Catherine de Medici , the Italian-born Queen of France.
It is because of the Italian cooks and pastry makers who followed her to France that the French came to know the taste of Italian cooking that they introduced to the French court.
Bechamel Sauce is a variation of the basic white sauce of Mornay. There are no historical records to verify that he was a gourmet, a cook, or the inventor of Bechamel Sauce. I was serving breast of chicken a la creme more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.
He is often cited as being the founder of haute cuisine which would define classic French cuisine. It is thought that he dedicated it to Bechamel as a compliment.
La Varenne recipes used roux made from flour and butter or other animal fat instead of using bread as a thickener for sauces. Chasseur Sauce — Chasseur is French for hunter. It is a hunter-style brown sauce consisting of mushrooms, shallots, and white wine sometimes tomatoes and parsley. It is most often served with game and other meats.
The birds were always cut up to remove lead shot or torn parts, and often cooked all day on the back of the range if they were old or tough.
In the canon of Thai desserts, find a complex array of confectionary building blocks that range from pandan to cassava root and coconut. It would be overwhelming to try to master such a vast collection of cuisines, but we've rounded out some of our favourites to help you get a taste. From Thailand's khanom chan to a Vietnamese ca phe sua inspired ice cream and a Japanese mochi, here are some of the best Asian dessert recipes to try this weekend.
We love beans and lentils as it is versatile ingredients in Asian kitchen. Bean dishes and lentil dishes are low fat and high fibre plus they also give you essential minerals and vitamins. Freshly made rice paper rolls packed with prawn, rice noodles, carrots, cucumber and herbs, with a sweet chilli dipping sauce.
Make the dipping sauce by chopping the garlic, chilli together then stir in the fish sauce and lime juice. Boil a pot of water and add the rice noodle and cook the noodle for mins and then drain well. Please check the package for instruction first. When you are ready to make the rolls, dip one of the rice papers in a bowl of hot water, moving it around until the whole wrapper is soft about 3 secs then drain on a tea towel or use one of mat to stop them sticking on the the surface.
Place a rice paper wrapper on a board and at one edge of the wrapper, add a few mint leaves, then 2 prawn halves. Place some lettuce on top of the prawns, followed by some noodles, a few strips of carrot and cucumber, some more herbs and finally some beansprouts.
Lift the edge of the rice paper wrapper nearest to you over the filling and, holding the filling in position with your fingers, start rolling up tightly.
A special step in becoming a good home cook is to have a good set of kitchen knives and learn to sharpen your kitchen knives at your own home. You might be curious to know what is included in a basic kitchen knife set. Even though the market is filled with various styles of kitchen knives, it all comes down to finding a chef kitchen knife that fits your own hand — for it will be the kitchen knife that will take your cooking to much higher levels.
If you are a home cook or a chef, it can be overwhelming knowing what to look for in a kitchen knife with shapes, handles, blades, knife set, sizes, steels and finishes. Choosing a kitchen knife is not as hard you might think, it just seems like it because of all the choices available. The cost and the fear of getting it wrong can be stressful but don't worry, we're here to help you figure it all out and get you a knife so sharp your onions will cry in fear.
Let's cover one the biggest fears first - a good knife can cost a lot of money and it's sometimes scary hovering over at the kitchen store or online. When you buy a kitchen knife in Australia, you're buying something you should be able to use for the rest of your life if you look after it.
When a chef decides to buy knives they look for something to use daily and for his and his cooking career because they learn how they can look after their kitchen knives. It's not the most efficient way to use your knife on a tomato, capsicum or eggplant.
It's a great demonstration of the sharpness of kitchen knives. If your current knife can't manage this, it might be time for you to think about sharpen your kitchen knives or upgrade to something better. We often get asked for a recommendation and we nearly always give the same answer if a customer doesn't have a specific style in mind or they're after a general use chef knife and that's to buy something from the range. They have it all - beauty, sharpness, a quality edge and hard wearing carbon steel and an excellent price tag.
If you're after a little more then we recommend heading to the homepage and browsing all our ranges where we've written about and reviewed each knife and and there's a good selection to choose from to cater to all tastes and budgets. It's worth bearing in mind that because nearly all of the knives on the site are handmade in small forges by one or two blacksmiths and as such supply is not guaranteed and when a knife has sold out it can sometimes take months to restock.
If you're keen on a particular knife don't leave it too long to buy it because it might be gone and in the case of some ranges for several months or more. Read more here as we will guide 7 steps for you how to choose the best kitchen knife for your home. Banh Xeo is a favourite dish in Vietnam which is mostly enjoyed as a lunch or dinner meal. Banh Xeo has now become a popular dish in Australian Vietnamese Restaurants. If you love Banh Xeo as much as we do, or even if you have never tried it before, this recipe is easy and fun to make yourself at home.
Best fish sauces are the umami of Southeast Asian foods. We know the magic it holds, but which brand is the best? Here we have some best fish sauces advice for you. Most of our spices are imported, shipped and shelved before we get them.
Our recommendation is store them in a cool and dark place. So do not store above your stove as you might think of a perfectly access for your cooking. Heat, humidity and light will cause the spices loose their beautiful oil and flavour.
Be a great cook to use your spices within six months or 12 months. They will loose their flavour over the time but you still can use them. Only Asian country that the French brought with them in: the baguette. The Vietnam takes it to a different level depending whether you are in the South or the North.
In the north, you will have the basic elements of bread, meat and sauces. In the south you will have colourful combination of cold meets, pickled vegetables, sausage, fried egg, fresh coriander, fresh chilli and hot chilli sauce.
Learn few simple cooking skills of steaming, stewing, frying and rolling In no time you will have mastered quick and tasty dishes to wow your friends and family. Cevich is a dish popular in the coastal countries such as The pacific and America. Nowadays, place like Phu Quoc Island, Vietnam also feature this dish. The recipes is made from fresh catch raw fish cured in lemon or lime and spiced chili peppers and coconut milk. Additional ingredients can be added are onions, salt, and herbs.
The fish shall be bought from reliable fish shop and chill at all time until eaten as raw fish carry high risk of food poisoning. Why is it important to have good sauces?
Vietnamese Cooking Master Class Join us as we explore the fresh and vibrant qualities of Vietnamese cuisine. Thai Cooking Master Class Thai cooking classes showcase the amazing food of Thailand, stories of its people, culture and history. Kids and Teens' Online Cooking Classes. We are looking for Sponsorship for classes, so we can offer free classes to your community Expertise in presenting to a huge audience of teens i.
Endorsements from people and organisation so our children can learn, cook and eat healthy foods Supermarkets and charities to help us in providing small ingredient boxes for each of the 20 sessions to those kids in food poverty. Home Kitchen Knife Kit. What Is Garam Masala? Is there a difference between 'Dim Sim' and 'Dim Sum'? What Is 'Ma La'? Tips For Eating Street Food. Storing Your Curry Paste. How To Balance Flavour. Methods Of Steaming. The Food Of Indonesia. Popular Spice Blends.
Chaat Masala is sprinkled on top of Indian snacks for a real flavour kick! Using A Pressure Cooker. Masala Spice Mixes. Chaat Masala is used in cooking and sprinkled on top of Indian snacks for a real flavour kick! Making Flatbread On Your Stovetop. The Sattvic Diet. What's The Difference? Indian Pantry Staples. Ghee Ghee gives the rich and distinctive flavour to Indian foods. The Food Of India. Asian Noodles. Rice Guide. Stir-Frying At Home. Chinese Pantry Essentials. The Food Of China.
Chilli Guide. Preventing 'Onion Tears'. Making Salad Dressings. Varieties Of Thai Curry Pastes. The Food Of Thailand. Making The Best Asian Stocks. Herbs and Spices In Vietnamese Cooking. Food Of Vietnam. Our Favourite Cooking Oils. Woks If I had to choose one all-inclusive cooking tool, I would choose a wok. Follow these four steps to help keep you and your family safe.
The Knives We Use. Plan A Weekly Menu. Restocking Your Pantry. Our Chef's Tips For Shopping. How To Get Organised. What Is Blanching? Making Flatbreads On Your Stovetop. Vegan Indian Pantry Staples. Cooking Oils Coconut oil Vegetable oil Mustard oil Peanut, sunflower, rice bran, grape seed or canola oil can be used in your kitchen as alternatives. Tofu In Asian Cookery. What Is Tofu? The food of Korea. Miso Guide. Sources Of Umami. All About Dashi. Japanese Pantry. The food of Japan.
All around the world, Japanese cuisine is appreciated, respected and most of all enjoyed. Nutritional Benefits Of Fermented Foods. The Fermentation Phenomenon. Korean Temple Food. What causes meat to shrink?
How do you keep meat from shrinking? How much does meat shrink when cooked? Does meat shrink in a slow cooker? It will also be an eye-opening experience — suddenly, plants you see in your local area become sources of food.
The best way to learn about Aboriginal food culture is from our indigenous Australians for the knowledge of indigenous cuisine. We are believers that it can open doors and cultivate new-found respect and understanding for our land and the people who have lived off it for thousands of years.
Native cooking is designed for homecooks. You will learn how to create unique dishes using the aromatic plants as well. Popular Indian Spice Blends. What's The Knives We Use? How to store your food for optimal freshness? How To Restocking Your Pantry. Check out the recipe here 2 Thai Glass Noodle Glass noodle salad belonged to my favourites. Check out the recipe here 3 Green Papaya Salad If you visit Thailand on the streets of Bangkok, food vendors pound together this combination of green papaya, chillies, fish sauce and lime.
Check out the recipe here 4 Making dumplings It's easy to prepare, budget-friendly and great-tasting, so what's not to love about dumplings! Check out the recipe here 5 Chinese Custard Tart Egg tart made with Chinese puff pastry is one of the best Chinese desserts among the dim sum spread in Cantonese cuisine Check out the recipe here. Top 3 Tips To Cook Healthier. How to make Christmas lunches more enjoyable? Simple Rice Recipes.
In this broad sense, a peanut butter and jelly mixture would be a sauce to a piece of bread if they were served together.
Some sauces are used to add sharpness or tanginess to a portion of bland food. A remoulade sauce served with shrimp is an example of a piquant sauce.
Many sauces include a garnish that adds texture to the finished dish. Chicken Chasseur is enhanced by a sauce finished with tomatoes and mushrooms. Sauces are one of the biggest players in maximizing flavor in your food. Not only do they take your meals up another notch, sauces can be used before cooking as marinades for meats and veggies, and they are a perfect way to finish a dish.
Take for example, spaghetti, burgers, and salads. Spaghetti would just be a boring, bland mess of noodles without a zesty marinara sauce coating every strand. Burgers, no matter how juicy and meaty, need that extra pow! And a salad without a vinaigrette is just a bowl of raw vegetables.
In short, never overlook the importance of sauce, because they have many purposes to enhance meals and can be used to:. Whether grilled or baked, Mexican or Vietnamese, meat or veggies, these recipes act as guidelines and can be switched up for varying tastes. This recipe was a total winner with our Kitchen Heroes. Its spicy, sweet, and tangy flavors are perfect served over chicken kebabs, drizzled in turkey meatball lettuce cups, as a salad dressing, and alongside burgers.
Nuoc Nam is a Vietnamese staple, and although it has a strong, fishy smell, you will love dipping veggies and summer rolls in this, as well as flavoring up your meats and tofu with this as a marinade. Pestos are great on almost anything, and this one gets a nice, smoky flavor from broiled sweet red peppers and eggplant.
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