One of the most common complaints among seafood-haters is that they don’t like the “fishy” taste. Well I’ve got news for you: if it tastes fishy, it’s not fresh! Trust me, if you passed judgment on the entire seafood category based on a crappy carp fillet that you got from the clearance bin, you are [...]
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Chef hat and arrow? Or ghost and pine tree?
Note: Chefitude = Chef + Aptitude. (Not chef + attitude, that is a subject for a different post). The following list contains five sure-fire ways to increase your cooking abilities and general “chefiness”. I am not legally able to guarantee the following, but [...] Synopsis: Today my culinary team cooked large batches of French Onion Soup and Tomato Sauce. As always, I write the recipes exactly as we made them – but I write ideas for improvement in the synopsis, so keep an eye out for them! The french onion recipe here was, well, acceptable. One of my fellow [...] Synopsis: Today we made a delicious pork loin recipe that can be easily duplicated at home (with the right ingredients). It’s quick, flavorful, and goes great with a lot of dishes. We were forced to substitute Black Forest Ham for Prosciutto, which the recipe actually called for. (So if you have Prosciutto instead, use it!) [...] - or Baking Better Bread for Fun and Profit Breadmaking is a complicated science. In my culinary school’s bake shop, our chef likes to say that ten people using an identical recipe will produce ten completely different products. I have seen this come true with my own eyes – there are [...] |
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