THE SUSHI TABLE
寿司テーブル La Table de Sushi
Culinary Inspirations Certified Instructor
A National organization of professional chefs Network that enjoy sharing their passion for cooking with others who enjoy eating good food!
Cooking Classes and Demonstrations
Teaching a person to cooking will feed them for a lifetime. A Sensational Creation looks to share the ease of cooking so the preservation and perpetuation of fueling the body with natural, local and whole foods grows back out into the world. We offers personal cooking classes and demonstrations with individuals or small groups right in your home.
Common Weight and Measures
| unit | abbr. | measures | weight |
| teaspoon | tsp | 3 tsp=1 tbsp | |
| tablespoon | tbsp | 16 tbsp=1 cup | 2 tbsp.=1 fl. oz. |
| cup | c | 1 c=1/2 pt | 1 c=8 fl. oz. |
| pint | pt | 2 pt=1 quart | 1 pt=16 fl. oz. |
| quart | qt | 4 qt=1 gal | 1 qt =32 fl. oz. |
| gallon | gal | 1 gal=128 fl. oz. | |
| ounce | oz | 1 oz=2 fl. oz. | 16 oz=1 # |
| pounce | #,Ib | 1# =1 fl pt |
Cooking green vegetables in very hot boil water without a lid on will keeping green
Baking soufflés position a rack in the lower third of the oven
Chicken Stock
16 pounds Chicken bones.
3 gallons water
5 pounds mirepoix (2.1/2 pounds onion 2.1/2 pounds carrot, celery rib, chopped) Aromatics (2 sprigs flat-leaf parsley.
1 Tsp whole black peppercorns.1 dried bay leaf.1 head garlic.1 pieces ginger) 3 hours.
Vegetable Stock
2 oz vegetable oil.
1-Pound onions, sliced.
8 oz leeks, medium diced.
8 oz celery, medium diced.
4 oz green cabbage, medium diced.
4 oz carrots, medium diced.
4 oz turnips, medium diced.
4 oz tomatoes medium diced.
2 to 3 garlic cloves, crushed.
3-½ gal water.
Sachet pieces with fennel and clove 30 to 40 minutes.
Roux Preparation
6 oz. flour + 4 oz. fat
Frequent stirring Heavy bottomed pot Moderate heat Cook until desired color
White: color lightens slightly, pulls from side of pot, sandy texture.
Pale: continue to cook roux until slight coloring is achieved ; roux will start to become thin.
Brown: continue to cook roux until desired brown is achieved; roux will become thinner.
* roux may also be baked in a slow oven in a covered pot.
Uses of the Herb Culinary Cooking
Lemon Thyme
An aromatic strong lemon scent. Dried leaves can be added to potpourri or used to flavor fish and poultry. Other thymes: creeping thyme, orange scented thyme, English thyme, French thyme and Silver Common Thyme.
Greek oregano
The leaves and sprigs of this attractive herb are popular in Italian and Greek cooking, with meat dishes, soups, tomato sauces, pasta. Applied externally, oregano may be useful as an antiseptic poultice for swelling, rheumatism and stiff joints. Other oreganos: Turkish oregano, golden oregano, Mexican oregano and Syrian oregano.
Rosemary Barbecue
This herb is said to act as a stimulant to both the nervous and circulatory systems and helps to soothe the digestive system relieving indigestion and flatulence. This attractive landscape shrub and versatile herb is popular with all white meats and Mediterranean vegetables.
Sweet Marjoram
A favorite herb for seasoning hearty foods. The flavor is more delicate than oregano And is best used when fresh.
Lemon Verbena
Use leaves fresh or dried in teas, or add them to dressings, fruit salads, and drinks.
Chocolate Mint
A wonderful clean fragrance of chocolate and mint. Sweet cool taste is used to flavor teas and desserts. Other mints: Moroccan mint, apple mint, peppermint mine and pineapple mint.
French Tarragon
French Tarragon is known as the True Tarragon, with a distinctive flavor all its own. Essential ingredient in French cuisine.
Sage
Sage aids the digestion of fatty and oily foods and is traditionally used as a partner for them. In
Beautiful, fragrant flowers for sachets and bouquets! Plant with other aromatic herbs Like rosemary, thyme, cat mint. Fresh flowers are crystallized or added to jams, ice creams, and vinegar.
Herb mixtures
For beef
*Bay, parsley, thyme and leek. *Oregano, bay, garlic and orange peel. *Thyme, savory, marjoram.
For pork
*Sage, celery, parsley and thyme.
For lamb
Rosemary, garlic, oregano or marjoram and thyme.
For poultry
*Parsley, bay and tarragon. *Marjoram, rosemary and savory.
For game
Parsley, tarragon, thyme and lemon peel.
For vegetables
Oregano, thyme, parsley and sage.