Back To Basics (Slicing, Dicing, Puree, Roasting...) ─ ByronTalbott

Taking complete control of your creativity will always require a solid understanding of the basics first...from their, its totally up to you!
The preceding has been a paid endorsement by The Art Institutes. Be sure to check out The ArtInstitutes programs at http://bit.ly/2mUQa4t
Culinary specific program - artinstitutes.edu/culinary


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MOST USED TOOLS:
Boos Walnut Cutting Board: http://amzn.to/2BcffgL
Boos Maple Cutting Board: http://amzn.to/2BEQqev
KitchenAid Mixer: http://amzn.to/2DhP5us
KitchenAid Ice Cream Attachment: http://amzn.to/1djb3i8
Vita-Mix Blender: http://amzn.to/2BHDLrf
Food Processor: http://bit.ly/2BU20Vx
Tweezer Tongs: http://amzn.to/2BnHnBx
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Shun Kaji Chef Knife: http://amzn.to/1UdrH4z
Shun Kaji Knife Set: http://amzn.to/2kRGhTw
All-Clad Sauce Pan: http://amzn.to/1Ly50oU
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All-Clad Pot: http://amzn.to/1LKUB9p
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Temperature Gun: http://amzn.to/1CNO59N
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Sizzle Platter: http://amzn.to/2BGdBVy
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Waffle Iron: http://amzn.to/1Ce3R31

INGREDIENTS:
Pickled Red Onions:
1/4 cup of lemon juice or vinegar (white wine vin preferred)
1 tbsp salt
1 red onion (sliced or diced)
1/2 tbsp sugar (optional)

Carrot Puree:
2-3 large carrots
3 tbsp olive oil
salt to taste


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