5/6/12 – 9am – Chef Terry Freeman from Cook Street School of Culinary Arts prepares tequila chipotle sauce.
themed menu… parties.. > >speaker: we’re going to the to puli cream sauce and the way is starts this week is a culmination of peppers. we use on torricelli’s and he joked elite chilies. on to chiles are possible on a chilling is that they’re dried. the other chilies are mere assault chile’s traditionally with turn green chili. when they turn red in diets when they become de stil is. we took the dried chilies and we cut them down and carried them. we have put them in the pan here to brown tom. we also added brown sugar. you can see it is getting darker as a cartelization of the sugar and then you see some of its stock to the pan here the next page you’ll be adding cream. this is reduced cream so it’s basically just heavy cream you get from the store you could get down and the reason you could get down to the store has that wonderful thickness we just saw. you do before and added to the