If you pick up a slice of bread and examine it closely, you can see that it is full of air holes. This makes it spongy and soft.
Archive for the ‘French cooking school’ Category
French Baking 101- Week 8
February 13th, 2010 
TheSaltyChef 
Posted in Breads, French cooking school 
Tags: Baking, cooking, French Baking 101, french cooking 
3 Comments »Understanding Poultry- Week 7
February 7th, 2010 TheSaltyChef When in doubt about what to serve for dinner, there is always chicken.
Posted in French cooking school Tags: chicken, chix, cooking chicken, Understanding Poultry- Week 6, why chicken 2 Comments »The Petite French School- Lesson 6
January 31st, 2010 TheSaltyChef Now that we have covered meats, it is time to address fish and how this type food is used in French cooking.
The Petite French School- Lesson 5
January 24th, 2010 TheSaltyChef Now that we have covered sauces the next thing I would like to talk about is Meat. Meats are used in a variety of French cooking. Here is meat 101.
