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 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 →
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 →
The prime cause of Food Borne Illness (FBI), at home and in the foodservice industry, is the passing of bacteria or other pathogens to clean, safe foods from uncooked or improperly-prepared foods.Read More →
Alright, now, class. Repeat after me: “WUSS-tur-shur”. Very Good! That’s the way it’s supposed to be pronounced. There is no “Chester” (or “Cester”) in “Worcestershire”. The quirky condiment is actually named after the County in England in which it is said to have been invented.Read More →
Sticky situations demand slick solutions. Or, at least, some kind of… release! There are a number of ways to ensure that your favourite dishes don’t stick when you try to take them out of the pan, each appropriate to the pan you’re working with.Read More →
Vinaigrettes form a large family of dressings that all have four things in common: Oil, a sour component (such as Vinegar, Dry Wine or Citrus Juice), a sweet component and an emulsifier.Read More →
The concept of condiments and savoury accompaniments employing pickled or preserved fruits and/or vegetables goes back to ancient times in Asia and at least to the Middle Ages in Europe. We still use them to enhance and complement our favourite dishes.Read More →