Mastro Company Newsletter January 2017 (V. 2, No. 1)
Welcome to the Mastro Newsletter. To kick-off 2017 we’ve been highlighting classic cooking techniques and ideas. If you don’t have formal culinary training it can be a challenge to benchmark what you have yet to learn. Or to put it another way “You don’t know what you don’t know”. We hope a few of these spark some ideas. During our own research we discovered one of the most frustrating culinary terms to search for online:
Singer-(Pronounced: SAHN-jay in French) refers to making a roux with the fat left in pan after searing meats. Sprinkling a bit of flour in the pan and scraping up all the flavor. Then deglazing with stock or cooking liquid.