Chocolate and chilli cake, duck confit with crispy potatoes and bitter leaf salad, chocolate souffle puddings with chocolate sauce, slow-roasted pork belly, seafood platter with olive sauce, French toast with tiramisu, croute pâté, celery velouté with chive cream and crispy bacon. Juicy lamb chops with a touch of Depot 29 in New Delhi. The meat is marinated in a mixture of coffee, honey and balsamic reduction. The German dish Sauerbraten is traditionally based on marinated and braised ribs.
A marinade is made from vinegar, wine and onions. The meat is marinated for 24 hours. Then, the onions are removed and combined with a marinade and glaze and cooked until the meat falls apart. After stewing, the remaining cooking liquid turns into a delicious sauce that includes fat from meat, wine and gingerbread cookies, adding sweetness to the bitter taste of the original marinade.
What would once have included hours to prepare the glaze used to stew meat now boils down to the time it takes to prepare food. And as you open up to experimenting and discovering new flavors, textures, combinations of foods and aromas, in a short time you'll be able to prepare your own repertoire of gourmet recipes. More than gourmet is a culinary company dedicated to bringing classic gourmet flavors to home chef dishes. Ten years ago, quinoa was considered a gourmet food in North America, and home chefs across the country enjoyed the opportunity to prepare it for their guests.
The French master chef August Escoffier believed that the broth used to flavor sauces and glazes was the cornerstone of gourmet food preparation. These reductions are the basis of most gourmet sauces and can make the difference between a decent meal and a gourmet one. These broths, which are used as the base of almost all gourmet sauces, are the basis for what elevates a common meal to the gourmet category.
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