by Chef Todd | May 30, 2014 | cooking basics
Because white fish filets are so delicate and your barbeque is so intense, when the two meet the result is burned, dry fish that is destroyed when it sticks to the grill. However, changing your grill’s heat is the key to discovering how to grill fish without sticking...
by Chef Todd | May 13, 2014 | cooking basics
A clean grill means that dirt and debris aren’t stealing heat from your food. For the most efficient and successful outdoor cooking this summer, start with these basic maintenance tips. And once you’ve taken care of basic maintenance, you want to get ready for...
by Chef Todd | Aug 20, 2013 | cooking basics
Since I began teaching basic cooking methods to the masses over 6 years ago, thousands of students have followed my rallying call to “Burn your recipes and really cook.” But what exactly do I mean by this? And more importantly, what does cooking by method...
by Chef Todd | Jan 11, 2013 | cooking basics
Which is worst to pass onto your grandchildren, fiscal irresponsibility or fat and calorie irresponsibility? Which would burden them more? Are we racking up financial debt or fat debt for future generations based on the decisions we make today? Which is worse? Yes,...
by Chef Todd | Oct 10, 2012 | cooking basics
If you can poach an egg, toast an English Muffin and grill some Canadian Bacon, you can make an Egg McMuffin. But, what if you added a velvety smooth hollandaise sauce? Then, you’ve got Eggs Benedict, an upscale breakfast delicacy that can’t be gotten from the...
by Chef Todd | Sep 12, 2012 | cooking basics
What is Demi Glace? It’s only the most indispensible ingredient for making brown sauces. Professional chefs know that the secret to making rich and flavorful gravies for beef, veal, lamb or game lies in the few simple steps needed to make their sauces pop. Demi...
