https://teddyrookbook.com/culinary/kitchen-foundations/Recent content in Kitchen Foundations on Teddy Rook Bookhttps://teddyrookbook.com/img/share.jpghttps://teddyrookbook.com/img/share.jpgHugoenhttps://teddyrookbook.com/culinary/kitchen-foundations/kitchen-tour/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/kitchen-foundations/kitchen-tour/A professional kitchen is laid out in stations around the range, ovens, broiler, fryer and cold storage; each machine has one job it does best. Kitchen Foundations · Culinary Ladderhttps://teddyrookbook.com/culinary/kitchen-foundations/knives-boards/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/kitchen-foundations/knives-boards/Four knives do most of the work: chef's, paring, serrated and boning. Know the tip, edge, heel, spine, bolster and tang, and keep the board from sliding. Kitchen Foundations · Culinary Ladderhttps://teddyrookbook.com/culinary/kitchen-foundations/pans-materials/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/kitchen-foundations/pans-materials/Copper and aluminum spread heat fast, stainless resists acid, cast iron and carbon steel hold heat and season; the shape (sauté, saucepan, rondeau, stockpot, sheet pan) fits the job. Kitchen Foundations · Culinary Ladderhttps://teddyrookbook.com/culinary/kitchen-foundations/hand-tools/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/kitchen-foundations/hand-tools/Scales, thermometers, measuring cups and spoons, ladles and scoops by size, sieves, the chinois, the mandoline with its guard, the spider and the fish spatula. Kitchen Foundations · Culinary Ladderhttps://teddyrookbook.com/culinary/kitchen-foundations/machines/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/kitchen-foundations/machines/The stand mixer's paddle, whisk and hook; blenders and immersion blenders; the food processor; the combi oven and the immersion circulator. Kitchen Foundations · Culinary Ladderhttps://teddyrookbook.com/culinary/kitchen-foundations/weighing/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/kitchen-foundations/weighing/Professional recipes are written in grams or ounces because a cup of flour can weigh anywhere from about 120 to 160 grams; tare the scale and weigh. Kitchen Foundations · Culinary Ladderhttps://teddyrookbook.com/culinary/kitchen-foundations/reading-recipes/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/kitchen-foundations/reading-recipes/Read it all twice, find the times and temperatures, then scale with one conversion factor: new yield ÷ old yield. Kitchen Foundations · Culinary Ladderhttps://teddyrookbook.com/culinary/kitchen-foundations/mise-en-place/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/kitchen-foundations/mise-en-place/"Everything in its place": read, plan, gather, prep and set up your station before the heat goes on, and clean as you go. Kitchen Foundations · Culinary Ladder