For the record, the whole idea that baking is hard is BULLSHIT. It’s not, I’m not a baker, I don’t really follow recipes as much as I do my own instincts but I am telling you that making bread is not hard at all as long as you understand what …
If I had to point my finger at the biggest problem that I see with modern society right now, I would first tell you that my perspective is extremely skewed and that I’m the last person to be judging anyone…….. But if pressed for an answer, which happened recently, I …
If there is one thing that I do that pisses people off in the Kitchen other than my attitude it’s my near refusal to use measurements when I cook and I have fought this for years. You’re lucky you’re cooking at home since once you get the hang of an …
Truth is that I don’t have that much at home myself and it doesn’t take much if you’re not feeding a ton of people. It’s better to only have a few pieces of good equipment then a cabinet full of junk. Trust me; you can cook a lot in one …
Lets look at food and cooking from a slightly different perspective for a minute. Step back and out and broaden our point of view on what’s really going on….. Every recipe you work with comes down to the basic understanding of this. You’re taking various substances (acids, proteins, starches, sugars, …
Food safety is not a joke. Anyone who has ever had food poisoning, the type where you’re laid out for two days on the bathroom floor unable to hold down anything more than a few sips of water at a time knows what I mean. Getting sick sucks and it’s …
When you cook garlic it loses some of the punch and develops a richer, almost sweeter flavor. When you roast the Garlic in oil, the oil will pick up the flavor. You then have both roasted garlic that can be used in everything from Red sauce to spread on baguettes …
This is one of several variations of what’s called a quick bread and this also includes cakes brownies and waffles . They don’t use yeast to get them to rise, instead they use a chemical reaction that’s a result of baking soda and salt. I’ll go into the science of this …
It’s fat and flour, cooked and used to thicken sauces, soups, gravies and things of that sort. Its one the most simple things you can make but it’s also one of the most important tools you can have. Depending on what you’ll be using it with, you mix equal parts …
This is another one of those basics that’s used in the Kitchen yet most people don’t really understand. It’s a simple mix of Onions, Carrots and Celery that’s the base to various stocks and sauces in Western cuisine. The part that most people get wrong is the ratio by weight. …
