Kitchen Simple Quotes

“Meat Glaze (demi-glace) It’s handy to have meat glaze for thickening a pan sauce and giving it body. You can make your own meat glaze by cooking chicken broth down to a fraction of its original volume (definitely a weekend project), or you can buy commercial meat glaze. One of the better meat glazes is made by More-than-Gourmet, usually found in the gourmet section of the supermarket. Meat glaze can be stored in the refrigerator for several months and can be frozen indefinitely.”
― James Peterson, Kitchen Simple: Essential Recipes for Everyday Cooking [A Cookbook]

“contours of the vegetable and make peeling, for some, easier. The second kind are the old-fashioned nonswivel kind that simply have a metal piece with a blade attached. The essential difference in the two has to do with the direction in which you peel. Some people, and especially Europeans, like to peel toward themselves in which case the old-fashioned nonswivel peeler is best. Those who like to peel away from themselves prefer a swivel blade. Swivel-blade peelers come in the traditional shape or in the”
― James Peterson, Kitchen Simple: Essential Recipes for Everyday Cooking [A Cookbook]