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 →
Aside, perhaps, from the Peerless Potato and the Omnipresent Onion, no vegetable can claim to be a staple of more and more-varied cuisines than the Clever Cabbage! From Korea to Krakow, the Cabbage is central to a cornucopia of exciting mains and side dishes.Read More →