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What Is The Difference Between a Roux and a Slurry? by my daughter, Nell Jones November is an important month for citizens of the United States.  Nope, not because of elections.  Thanksgiving.  Do you ever wonder how your mom got the Thanksgiving gravy so thick?  She probably has some support. Thickeners Sauces thicken when a […]

The post The Difference Between a Roux and a Slurry appeared first on The Reluctant Gourmet.

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My Favorite Restaurants While In Rome by Nell Jones, my oldest daughter This year I was fortunate enough to spend a semester in Rome, Italy.  I had studied some of the language and the culture but what I was most excited for was the Italian food. It was almost as if this was a semester […]

The post Where to Eat In Rome appeared first on The Reluctant Gourmet.

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How to Make Restaurant Quality Stocks at Home Could you imagine having to create a singular sauce with singular ingredients for every dish on the menu? Long ago, European chefs realized that it was a much more efficient way to run a kitchen to have sauce components on hand that could be altered or made […]

The post Making Your Own Stocks at Home appeared first on The Reluctant Gourmet.

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And What NOT to Eat When You Have a Cold by Nell Jones Wasn’t it nice to stay home from school and have someone serve you soup in bed when you got sick as a child?  Well those days are over and now you have to cook for yourself and use sick days sparingly. As […]

The post What to Eat When You Have a Cold appeared first on The Reluctant Gourmet.

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What Does Organic Food Mean & Is It Worth It by Nell Jones, my oldest daughter The great thing about most grocery stores today is the array of options.  There are at least ten different kinds of chickens and eggs you can choose from. One of these choices is whether or not to choose the […]

The post How Important Is Organic Food appeared first on The Reluctant Gourmet.

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How Much Sauce Should You Put On Food? At restaurants, where food cost is king, the difference between 1 ounce and 3 ounces of sauce on a dish translates to cash for the restaurant. No matter what type of restaurant, portion control is a key to quality, consistency and revenue. At McDonald’s they have a […]

The post Saucing Food – How Much Is Enough appeared first on The Reluctant Gourmet.

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Popular Food Trucks Around the USA by Nell Jones, my oldest daughter A tiny restaurant with no seating and a different location every day.  Sounds like a hassle, but these establishment are popping up everywhere, in the form of food trucks. Food trucks always served a purpose on city streets and large events but now […]

The post Food Trucks – Gourmet Mobility in the 50 States appeared first on The Reluctant Gourmet.

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Having the Right Equipment Makes a Difference Saucier A saucepan whose sides curve up gently from the bottom as opposed to having a completely flat bottom and straight sides. This makes it much easier to cover the entire bottom of the pan when stirring a sauce with a wooden spoon or a whisk. And the […]

The post Restaurant Quality Sauces – Equipment appeared first on The Reluctant Gourmet.

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Important Techniques for Making Great Sauces at Home Now that we have looked at some of the important ingredients used for restaurant quality sauces, let’s look at a few of the important cooking techniques associated with sauce making. This is not a complete list. There are some great saucing cookbooks that go into much more […]

The post Restaurant Quality Sauces – Techniques appeared first on The Reluctant Gourmet.

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More Ingredients for Great Sauces at Home Part 1 of The Secret to Successful Sauces – Ingredients Cooking with Flavor Enhancers One of the differences between restaurant chefs and home cooks is that chefs are familiar with a wide variety of specialty ingredients that can subtly or not-so-subtly enhance a sauce. They understand the diner’s palate, […]

The post More Ingredients for Successful Sauces appeared first on The Reluctant Gourmet.

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