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Julienne, chiffonade, emince...? Fancy names. Simple concepts. Find clarity here.

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understanding and using herbs (fresh and dry)

Dennis K

understanding and using herbs (fresh and dry)

It would be helpful to beginners if you had a class on using herbs. Which ones to use, paring herbs with certain dishes. Does herb blank go with blank? There are many herbs, and using the correct ones can make or break the recipe.

Joe G
Rouxbe Staff

This is a scheduled Cooking School Lesson

I'm sure we'll get to this before the "fresh" season later this spring/summer as it's a very important topic I agree.

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