Kitchen Safety I – Common Sense!
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 →
Sauces Part VIII – Mayonnaise
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 →
Ketchup, by any other name…
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 →
A new twist on Tourtière
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 →
Sauces Part VII – Tomato
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 →
The Crying Game – Take II: Chili Challenge
Now, another intrepid Brit Chef, Muhammed Karim, kitchen boss at Bindi in Grantham, Lincolnshire, has created a “chili challenge” based on the infamous Ghost Pepper. It’s a Chicken Curry officially titled “Naga Infiniti”, but back in the kitchen, they call it “The Widower”.Read More →