SAUCES

1- BASIC WHITE SAUCE  (BECHAMEL SAUCE) 2 OZ  BUTTER 2 OZ ALL PURPOSE  FLOUR 1 LITER  MILK 1 SMALL ONION OR SHALLOT DICED 1 CLOVE 10 PEPPERCORNS 1 BAY LEAF A PINCH OF NUTMEG  OPTIONAL YOU CAN SUBSTITUTE THAT WITH   SOME CINNAMON ON A PAN  MELT THE BUTTER ON MEDIUMS HIGH HIT   ADD THE  ONION  FOR 1 MINUTE ADD THE MILK AND … Read More

Marinating

another preparation process,marinating is soaking the food in Marinade  to flour and tenderize marinating has produced some famous dishes such as Tandoori from India ,kebab from middle est beef teriyaki from far east  marinade is any liquid made up for the purpose of marinating here is an example of marinating chicken TANDOORI3 lbs chicken of your choice 1 teaspoon salt … Read More

BASIC TOMATO SAUCE

6 LBS TOMATO CANNED PUREED OR COOK HOLE AND MASHED IT WITH WIRE WHISK DURING THE COOKING 1 LITER COLD WATER 1 LARGE ONION DICED 2 CARROTS PEELED ( OPTIONAL) 4 CLOVES GARLIC PUREED 3 BAY LEAVES half a table spoon salt 1 table spoon black pepper 2 TABLE SPOON OF OLIVE OIL OR  YOUR CHOICE OF OIL FRESH OR … Read More

Braising

braising means creating tasty and delicious food from the  less tender meat by cooking them  in a covered pot or pan  in a small amount of liquid and slow cook  on lower hit on the oven or stove  top .  veal shank to make osso buco, lamb shank, beef/ veal cheek, turkey leg and more,  you can braised any kind … Read More

Elixir Bistro Cambridge On restaurant

[av_slideshow_full size=’no scaling’ min_height=’0px’ stretch=” animation=’fade’ autoplay=’true’ interval=’6′ control_layout=’av-control-default’ src=” attachment=” attachment_size=” position=’top left’ repeat=’no-repeat’ attach=’scroll’ custom_class=’strong{font-weight:900;}’] [av_slide_full slide_type=’image’ id=’4297′ video=’http://’ mobile_image=” video_format=” video_ratio=’16:9′ title=’Fine Dining in Cambridge’ custom_title_size=’60’ custom_content_size=’28’ caption_pos=’caption_center’ link_apply=’button button-two’ link=’lightbox’ link_target=” button_label=’Reserve Now’ button_color=’theme-color’ link1=’manually,https://elixirbistro.ca/reservations/’ link_target1=” button_label2=’Gift Certificates’ button_color2=’light’ link2=’manually,https://elixirbistro.ca/product/elixir-bistro-gift-certificate/’ link_target2=” font_color=’custom’ custom_title=’#ffffff’ custom_content=’#ffffff’ overlay_enable=’aviaTBaviaTBoverlay_enable’ overlay_opacity=’0.6′ overlay_color=’#000000′ overlay_pattern=” overlay_custom_pattern=”] The finest food in a comfortable atmosphere … Read More

Basic cooking 2- veloute sauce (white sauce)

this sauce is one of the mother sauces that can be mede of veal stock,chicken stock,seafood stock, lamb stock and( milk for bechamel sauce) adding herbs and spices of your choice, this sauce can be served with all kind of the foods mostly white meat such as veal, chicken, lamb, turkey,and etsetra you can convert this sauce to an  orange sauce … Read More