Like their Cousin, Mayonnaise, Hollandaise and Bernaise are more about mastering a technique than following a recipe. Like Mayo, they are made by whipping egg yolks with fat. Unlike Mayo, they are prepared hot and may be served hot or cold.Read More →
Who among us can truly say they have not been touched, in some way, by the week’s most scandalous food story? I refer to the post by a Subway fan “down under” showing that his “footlong” sandwich came in at only 11 inches.Read More →
Okay, now. Before we get into the intricacies of making a genuine Caesar Salad, let’s clarify the origins of this ubiquitous dish. It is not an ancient Italian classic, reputed by some to have been Emperor Julius’ last meal…Read More →
We’re talking mufti-dimensional safety, here: Sanitation, sharps safety, food handling and storage safety, cooking techniques safety, and more. This is stuff everybody who cooks should know. And Practice. Every day.Read More →
Mayonnaise, Hollandaise, Bearnaise and a select group of derivative sauces are unique in that they are based on whipping oil or butter with egg yolks. Mayo differs from the other two in that it is made cold and served cold.Read More →
Yup. A serious, trained qualified cook is going to talk about Ketchup. Or Catchup, or Catsup, or Ketjap, or Kê-chiap, or even Kyo Jip. However you spell it, linguists and culinarians agree: The rich, thick, sweet-sour red sauce has a long and intriguing history.Read More →
I think most of us are just about recovered from the annual end-of-year holiday frenzy. I remember the last two weeks of December and the first week of January mainly as a festive blur. And do you know what I completely forgot?Read More →
Contrary to popular belief, Tomatoes are native to the New World and Asia. They were “discovered” by the Spanish Conquistadors in the 16th century and subsequently spread around the world, to Europe in the West. Some, however, maintain that Marco Polo brought them back to Italy from China… Read More →