okay im not sure if thats the right way to spell it but i think its a type of sauce right? anywho....I had some amazing fondue at a restaraunt in leavenworth Washington and I was curious as to the process and recepies that people may have for a good one. Anyone have any fondue recepies they...
i am looking for a sauce that is light for salmon or some type of delicate fish...im not sure if its salmon or not yet that i will be using but i do not have ideas....i was thinking that maybe i could do a celery sauce with the salmon and i did try it out sorta but i do not have a good recepie...
because I am in a pre-exam for becoming a sou chef next fall I have to try and decide what sauce I need for a piece of chicken, pork and or fish
what kinds of cuts for chicken or pork or kind of fish i do not know...it is a black box and so we need three recepies all with sauces and which ever...
I am currently training to be a chef...um...I am on my third quarter in my first year at Skagit Valley community College and i am enjoying it mostly. loads of homework but i am enjoying learning anything and everything about cooking except for im not too big on baking but it was fun last quarter...