The other day I witnessed someone removing a heavy casserole dish from the oven using a kitchen towel..What the.? This daring individual made sure he had several layers of towel to play it safe..Of course, these layers could have slipped..burning, dish on floor and meal ruined. Hey, get some protection…The next best are the pot holders but these to are lame in my opinion since the back side of your hands are still totally unprotected. Come’on go industrial and get some good quality oven mitts. Yes, they look not-good. Yes, they’ll eventually get splattered and look even worse. [...click to contimue reading...]
I use to be a big believer in prepping and cooking huge batches of vegi’s and storing them to “get it done”. But I’ve been getting away from this for a couple of reasons..First, it’s pretty daunting washing, peeling & cutting so many vegi’s. And even though I’d try to work some music and social aspect into it, it was still about 3 hrs work for the amount of cooking I’d do (I love vegetables). So it took a quite bit of time time at a single setting (and there was that argument the chef’s knife had with [...click to contimue reading...]
It seems that there’s a lot of conflicting information and beliefs out there regarding knife sharpening….What’s recommended and what makes sense for the home chef? Well first the critical distinction is home chef…If you’re a professional knocking out hundreds of meals you’re at an entirely different level than the home chef. One is about production, getting food plated and to the diners with maximum speed and quality..as for the home chef..well, we don’t dawdle but also don’t mind keeping things at a pace where cooking is an enjoyable thing.
Baking Powder is a leavening agent…that is, it makes your baked goods rise. The process is actually pretty simple with the leavening agent creating tiny bubbles which sort of puffs everything up. Baking powder’s composition is such that when it contacts moisture it will react releasing carbon dioxide bubbles. Now one of the chemicals commonly used is sodium aluminum sulfate..not that this is necessarily bad but many people including myself are somewhat leery as to the possible (maybe yes/maybe no) connection between aluminum and dementia. So if this is also your concern, make sure you [...click to contimue reading...]
As with most food items, Organic Coffee tastes best when fresh. But there’s more involved in a coffee’s freshness than it’s age. Proper storage is essential. If not done right, a coffee’s flavor will deteriorate fairly quickly. Here’s a quick review of some of the considerations involved in keeping coffee fresh.. There are several factors that cause a coffee’s flavor to deteriorate rapidly after roasting. These are moisture, light, air and heat.
