Welcome toYour New Favorite Recipes!

“Mise en place” is a French culinary phrase, meaning putting in place or gather. It refers to the act of assembling & preparing all of your ingredients & equipment before you begin cooking, and is essential for a smooth process & avoiding mistakes.

You’ll notice all of our recipes begin with “mise en place”—it’s very important to get organized before you begin a recipe!

“Mother sauces” are the 5 foundation sauces in french cooking, defined by Escoffier’s 1903 book, Le Guide Culinaire. Roughly outlined, the 5 mother sauces are béchamel (butter, flour, milk), velouté (butter, flour, light stock), espagnole (butter, flour, dark stock), hollandaise (egg, butter, lemon), and tomato (mirepoix, dark stock, and tomatoes). They are still considered critical techniques to master as they serve as the foundation for many other sauces, soups, and even entire dishes.

A wine reduction is made by simmering wine with aromatics (and sometimes stock) until thickened, resulting in a thick liquid that is more concentrated in flavor and complexity. Wine reductions are often used as the base of sauces, but you’ll find them in plenty of other recipes, like stews and soups.

A soapy taste in baking can be the result of a few things, but baking soda is the usual culprit. Using too much baking soda and not balancing it with enough acid can cause a soapy flavor, or using old baking soda that has been sitting too long. Using powdered sugar that hasn’t been properly sealed can cause it to absorb flavors from the air, so if it was stored near soap…bingo.

Or, soapy tastes can simply be the result of using cooking tools that weren’t fully rinsed after they were washed.

Yes, you absolutely can sous vide directly from your freezer! We love to do this for convenience—just be sure you add at least 1 hour to the overall cooking time called for in your recipe.

“Carry over cooking” refers to how foods continue to cook after they have been removed from their heat source. Carry over cooking can increase the internal temperature of the food anywhere from +5° F/+3° C for smaller foods—like a steak—up to +20° F/+13° C for a larger foods—like a roast.

You sure can sous vide eggs! There are multiple ways to go about this, depending on what egg texture you want. Basically, the lower the temp, the “gooier” the egg will be (and the longer you’ll need to cook it).

Sous vide eggs at 138° F (59° C) just to pasteurize them; they will still be raw. For a perfect hard-boiled style, sous vide at 190° F (88° C) for 12 minutes, then drop the eggs directly in iced water as soon as you remove them from the sous vide bath to make peeling off the shells easier.

Meal prep saves you money and time by planning ahead and allowing you to take advantage of grocery sales, lessening your food waste by using ingredients in multiple ways/meals, and speeding up your overall cooking process by having everything ready ahead of time.