PSST...THE CULINARY SCHOOL CHEAT SHEET
Quick tips and links to recipes and insights you will learn in culinary school.
GRASS FED BEEF COOKING TEMPERATURE - The recommended internal temperature for cooking medium rare beef is 130-135 degrees. Learn the internal cooking temperature for cuts and meats here.
AU-JUS - Meat served in its own natural juices, not with gravy. For a prime rib Au-Jus recipe go here.
BEURRE NOIR - "black butter,” that has been cooked to a very dark deep brown made with browned butter, vinegar and other sharp ingredients. A recipe for Balsamic Beurre Noir Beef can be found here.
BEURRE NOISETTE - "brown butter," this is white butter that has been heated until browned. A recipe for Brown Butter Filet Mignon can be found here.
BEURRE ROUGE - “red butter" made from butter with shallots and red wine. A Red Butter Steak recipe can be found here.
BRAISE - A moist cooking method in which beef and other meats is seared in fat, then simmered in stock or another liquid in a covered vessel. A Short Rib braising recipe can be found here.
BROWN - searing of the outer surface of a cut of meat to create a Mailard Protein Reaction. Learn how to BROWN here.
CONVECTION OVEN - circulates heat with a fan and cook food faster and more evenly. For beef convection oven recipes go here.
DEGLAZE - The process of removing browned small particles of meat from the bottom of a pan after sautéing. This requires the removal of the excess fat from the pan. A small amount of liquid, usually an acid-based item such as wine, is added to the pan and then heated with the remaining juices and is stirred to remove browned particles of food from the bottom. The mixture is reduced to concentrate as the basis for a sauce. A how to guide can be found here.
DEMI-GLACE - stock that has been reduced until concentrated. It is a very flavorful sauce that can be served by itself or used as the base for others. Learn how to make it here.
EXTRA VIRGIN OLIVE OIL - When cooking grass fed beef without a sauce, it is recommended to lightly brush a little olive oil (we recommend Cavalli) on before cooking and finish with grass fed butter.
FRENCH MOTHER SAUCES - béchamel, velouté, espagnole, hollandaise, and tomato. The five are in many classic dishes using beef and they are one of the first things you will accomplish in culinary school. Learn more here.
ROUX - a cooked mixture of flour and butter used to thicken soups, stews, and braises. Learn how to make a beef gravy roux here.