Mealtime should be a multi-sensory experience; see, smell, taste. These 3 easy tips make a world of difference and take your meal-prep to the next level, making everything both nutritious AND delicious.<\/p>\n\n\n\n
Mise en place<\/em> is a French cooking term that means \u201cto put in place.\u201d Simply put, it means setting up your ingredients and determining sound preparation practices before<\/span><\/em> you begin cooking. Following the lessons of \u201cmise en place\u201d saves time and also helps create a more efficient kitchen. It also helps our amazing chefs stay on their A-game.<\/p>\n\n\n\n Roux<\/strong><\/em><\/p>\n\n\n\n One of the rudimentary thickening agents in culinary preparation is called a \u201croux.\u201d Roux is made of equal parts fat and flour and is mainly used to thicken sauces, gravies, and soups. The flour is whisked into a hot fat, then cooked to remove the raw flour taste. Traditionally, the fat used is clarified butter due to its ability to withstand a higher temperature without browning. But whole butter also works fine.<\/p>\n\n\n\n Demi Glaze<\/strong><\/em><\/p>\n\n\n\n A demi-glace, or demi-glaze, is made by reducing a stock down to a thick, concentrated form. Traditional demi-glace is made of veal stock, and it is simmered for hours until it is reduced by half. The result is a thick, rich sauce with intense flavors.<\/p>\n\n\n\n For shortcut demi-glaze, bring 2 quarts of beef stock mixed with 2 tablespoons red wine to a boil, then lower the heat and simmer for several hours until reduced to about 2 cups. When it coats and sticks to the back of a spoon, you have the right consistency, and voila \u2013 demi glaze!<\/p>\n\n\n\n Vinaigrette<\/strong><\/em><\/p>\n\n\n\n A vinaigrette is a sauce for salads and greens made from three parts oil to one part acid, like fresh citrus juice or vinegar (balsamic, red, sherry, etc.) Adding extra flavor is easy by mixing in herbs, garlic, shallots, Parmesan, honey, Dijon, or spices.<\/p>\n\n\n\n Barbecue<\/em><\/strong><\/p>\n\n\n\n Barbecue sauce is one of the simplest to make. Just mix ketchup, sugar, hot sauce, Worcestershire sauce, and spices.<\/p>\n\n\n\n Compound Butter<\/strong><\/em><\/p>\n\n\n\n Fresh garlic and herbs make a delicious compound butter that instantly upgrades any meal. It\u2019s perfect for steaks, corn on the cob, or to spread on fresh bread.<\/p>\n\n\n\n <\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n Instructions:<\/strong><\/p>\n\n\n\n Roasting<\/em><\/strong><\/p>\n\n\n\n Roasting is a great option for cooking root vegetables such as potatoes, parsnips, sweet potatoes, and carrots. It\u2019s also good for other vegetables like broccoli, brussel sprouts, zucchini, onions, bell peppers, and cabbage. Tomatoes can be roasted, too!<\/p>\n\n\n\n <\/p>\n\n\n\n What you\u2019ll need:<\/strong><\/p>\n\n\n\n Line the baking tray with parchment paper; arrange veggies on the tray while allowing for lots of space. Drizzle the vegetables with olive oil and season with salt and pepper. From there, cook 25 to 40 minutes at 425\u00b0F. You will impress everyone!<\/p>\n\n\n\n Grilling<\/em><\/strong><\/p>\n\n\n\n Grilling is a form of cooking that involves dry heat applied to the surface of the food. Just about anything can be grilled. Bonus: It works as an excellent emergency plan during power outages.<\/p>\n\n\n\n In the words of Julia Child, \u201cYou don’t have to cook fancy or complicated masterpieces \u2013 just good food from fresh ingredients.\u201d<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Easy Techniques to Elevate Mealtime Mealtime should be a multi-sensory experience; see, smell, taste. These 3 easy tips make a world of difference and take your meal-prep to the next level, making everything both nutritious AND delicious. 1. An organized kitchen is a successful kitchen Mise en place is a French cooking term that means […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-138","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.diningrd.com\/blog\/wp-json\/wp\/v2\/posts\/138","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningrd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningrd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningrd.com\/blog\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningrd.com\/blog\/wp-json\/wp\/v2\/comments?post=138"}],"version-history":[{"count":2,"href":"https:\/\/www.diningrd.com\/blog\/wp-json\/wp\/v2\/posts\/138\/revisions"}],"predecessor-version":[{"id":140,"href":"https:\/\/www.diningrd.com\/blog\/wp-json\/wp\/v2\/posts\/138\/revisions\/140"}],"wp:attachment":[{"href":"https:\/\/www.diningrd.com\/blog\/wp-json\/wp\/v2\/media?parent=138"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningrd.com\/blog\/wp-json\/wp\/v2\/categories?post=138"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningrd.com\/blog\/wp-json\/wp\/v2\/tags?post=138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}2. Simple scratch cooking is in the sauce<\/h3>\n\n\n\n
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3. Cooking techniques for nutrition and presentation<\/h3>\n\n\n\n
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