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.

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