Wednesday, July 18, 2012

Preparation is the Body of Any Dish

Preparation of the vegetables, meats and stocks are an essential part of a great dish.  Did you that the vegetable cut selected for a particular dish must complement the dish it is being used for. For example, a robust casserole would require larger pieces than a light stock.  This week Chef Gary will give you an on camera demonstration using some of these cuts.

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