by Chef Todd | Sep 5, 2012 | cooking basics
The concept of having Mother Sauces from which to create most other sauces is a relatively new concept. Sauces have been used in cooking just about as long as fire has. Sauces in French cuisine date back to the middle ages. In those days, sauces were used to hide the...
by Chef Todd | Aug 21, 2012 | cooking basics
The best soups and sauces are made from intensely flavored liquids. The question of stock vs broth must be considered when making either of these kitchen staples. What is the difference between the two? Why are they different? What effect will either have on my...
by Chef Todd | Aug 8, 2012 | cooking basics
Exquisitely simple, yet enormously complex, the egg is one of nature’s marvels. The real facts about eggs have been scrambled in recent years, as they’ve gotten a bad rap for being high in cholesterol and fat. This singular view has ignored the enormous benefit of...
by Chef Todd | Aug 1, 2012 | cooking basics
Different potatoes DO cook differently. Most people think a spud is a spud; one is no different from the other. But this isn’t true; all varieties of potato are not the same. Using the correct type for the dish you’re making is important for excellent results. In...
by Chef Todd | Jul 5, 2012 | cooking basics
Ravioli dough is simple to make and easy to enjoy. That’s because there are an endless number of fillings for your pasta dumplings, limited only by your creativity. But wait! Before we go creativity crazy, there’s a basic procedure to follow so that you make the best...
by Chef Todd | Jun 13, 2012 | cooking basics
If you want to make mayonnaise from scratch, all you need to know is a six syllable word, e-mul-sif-ic-a-tion. Emulsification is the mixing of two unmixable ingredients. If you can get oil and water to stay mixed together, you’re a magician. If you mix oil and...
