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| MUSHROOMS
AND COULIS |
FOOD
TIPS BY TALLYRAND |
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 When
cooking with normal white button style mushrooms - soup,
stuffings, etc - try adding a few drops of angastura
bitters to the final product when seasoning, you will
be surprised how it enhances the flavour of the mushrooms!
Fresh
coulis are sauces made by simply puréeing fruits or
vegetables with a high moisture content such as tomatoes,
cucumbers etc. This purée may then be strained to adjust
the consistency (thickness) of the sauce and
to remove pips if using berries for example.
Coulis
may be raw (if using fresh berries) or may need
the fruit/vegetable initially cooked slightly with a
little moisture such as stock, water, wine, liqueur,
etc to soften them. Sugar or honey may also be added
to adjust the natural sugars.
RELATED RECIPE
Food
and Cooking Tips
from professional
Chef Tallyrand
Born
and raised in Plymouth, Tallyrand started his initial
training as a chef at Plymouth College of Further Education.
It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed
to Germany to complete his apprenticeship as Commis
de Gardemanger.
Germany
gave him his first taste of cooking for the rich and
famous, as half way through his first year, along with
the Sous Chef and a Chef de Partie, he was whisked off
to Cologne to help prepare meals for a political conference,
where amongst other dignitaries they cooked for Mr Brehznev,
the then powerful Russian leader. This was to prove
to be just one of the many celebrities he was to cook
for or get to know over the years . . .
If
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
Email Hub-UK : info@hub-uk.com
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