I was at the hair dresser’s getting my ‘once in a while’ colour touchup not long ago and the operator at the next station over – everyone there knows I’m a Chef – asked me if I had a secret for making Scalloped Potatoes that aren’t runny. I said, I’ve never made runny Scalloped Potatoes in my life!Read More →
I’ve just been put wise to a fact that I’d overlooked until now: many new readers of this daily column are also new to cooking. And they may have missed out on some of my very early posts under the umbrella heading ‘Cooking 101’. Here’s a guide to a whole list of basic cooking techniques…Read More →
Who among us has not seen a meme online featuring the likeness of the famous Grumpy Cat? And who among us has not wondered how much the iconic feline’s brand is worth? A recently-resolved lawsuit over the commercial use of Grumpy Cat’s likeness gives us an idea…Read More →
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 →
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 →
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 →
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 →
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 →