Sauces Part XII – Dessert Sauces
2013-03-04
To conclude our Cooking 101 Series on Sauces, we’ll take a look at the principle Dessert Sauces. They generally fall into one of three basic categories: Caramels, Creams or Fruits.Read More →
Kitchen Safety III – Surfaces
2013-02-27
We’ll start our safety and sanitation rounds with the surfaces you use most when preparing food – the counters, tables, islands and benches. Not to mention the back-splashes and cutting boards.Read More →
Maggie J’s Famous Confetti Coleslaw
2013-02-24
The perfect accompaniment to Carolina Pulled Pork or any BBQ feast, this Slaw elevates itself above the ordinary by adding a few unconventional flavours and colours to the traditional Green Cabbage formula.Read More →
Smokehouse II – The delicious details
2013-02-21
In Part I of our exploration of smoking, we covered the equipment scene pretty thoroughly. This time, we’re going to look at wood chips for flavouring, some must-have accessories and some must-know cooking tips.Read More →
Horseradish: Can you take the heat?
2013-02-19
Horseradish is one of those things that you either like or don’t like. Those who like it claim it’s an “acquired taste”, but if you’re not a fan of hot-and-spicy, you’ll probably never acquire it. Horseradish lovers claim it enhances the umami experience of classic Roast Beef like nothing else.Read More →
Sauces Part XI – Sour Cream & Yoghurt
2013-02-17
While Sour Cream and Yoghurt based sauces are fairly common on desserts, and as the “dressing” for some Fruit Salads, they are perhaps most closely associated with Mediterranean and Tex-Mex main dishes and sides. But there’s so much more!Read More →