There are plenty of ways to prep the ingredients in your kitchen, so let's take a deeper dive into two cutting techniques in particular: julienne and batonnet. You've likely heard the term ...

First, julienne the vegetables. Peel and cut the carrot, celery, turnip and leek into very thin strips. Heat the broth, season with salt and freshly ground black pepper. Add the julienne, bring ...

These puffed paper cases should be broken open at the table, so the aromas can be fully appreciated Ingredients 4 skinless, boneless chicken breasts, total weight 750 gms 30 gms seasoned flour 1 ...