Chez Luc Catering

Happy New Year to all! Thank you for liking my page. I'am interested if any of you would eat at a fully raw restaurant? Meat and all:)

If you want a clear stock or broth. Gently cover your protein with cold water and bring to a simmer (1-2 hrs). Once the water comes up to a simmer dump it out and replace with clean cold water once again bringing it up to a simmer and cooking for at least 8 hours. The result will be a very clean and clear stock.

When slicing any meat make sure to do it in one smooth stroke rather than sawing through it. It retains it's integrity and juiciness.

Add cold butter 1 teaspoon at a time to thicken any sauce. The heat of the sauce must be on low so as not to separate the milk from the fat.

If you want to learn all about culinary foams well there you go. www.modernistcookingmadeeasy.com