Bec and Steff Professional Chefs

Bec and Steff Professional ChefsBec and Steff Professional ChefsBec and Steff Professional Chefs

Bec and Steff Professional Chefs

Bec and Steff Professional ChefsBec and Steff Professional ChefsBec and Steff Professional Chefs
  • Home
  • Biography
  • What is a Chef
  • Working in France
  • Staff Meal
  • Staging for a restaurant
  • Being All Rounded
  • Composing a Dish
  • Creating Menus
  • Seasonal Ingredients
  • Seasonal Menu
  • Signature Dishes
  • Sweet Inspirations
  • Stock
  • Balancing vs Seasoning
  • Hollandaise Sauce
  • Five stages of Butter
  • More
    • Home
    • Biography
    • What is a Chef
    • Working in France
    • Staff Meal
    • Staging for a restaurant
    • Being All Rounded
    • Composing a Dish
    • Creating Menus
    • Seasonal Ingredients
    • Seasonal Menu
    • Signature Dishes
    • Sweet Inspirations
    • Stock
    • Balancing vs Seasoning
    • Hollandaise Sauce
    • Five stages of Butter
  • Home
  • Biography
  • What is a Chef
  • Working in France
  • Staff Meal
  • Staging for a restaurant
  • Being All Rounded
  • Composing a Dish
  • Creating Menus
  • Seasonal Ingredients
  • Seasonal Menu
  • Signature Dishes
  • Sweet Inspirations
  • Stock
  • Balancing vs Seasoning
  • Hollandaise Sauce
  • Five stages of Butter

Balancing vs Seasoning

Balancing

Balancing

Balancing

In my kitchen we balance sauce, soup, dressing and vinaigrette

Salt

Balancing

Balancing

The salt will be responsible for braking the molecule down

Vinegar

Balancing

Vinegar

The vinegar will intensify the flavor of the molecule

Sugar

Seasoning

Vinegar

The sugar will be responsible for neutralizing the acidity or the vinegar 

Pepper

Seasoning

Seasoning

Never use any black or white or any other kind of pepper to balance that will totally destroyed the flavor 

Seasoning

Seasoning

Seasoning

Seasoning it's for a piece of protein such as steak will use salt and for fish normally just salt so for vegetable or fruit, young cooks they think it's necessary to put pepper every where witch it is completely wrong if the customer want pepper then the waiter will freshly grained some for them at the table

Bec and Steff Professional Chefs

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