by Chef Todd | Aug 3, 2011 | cooking basics
Knowing how to make sauces is a necessary kitchen skill. The best sauce can make up for a dry piece of chicken, but the worst sauce will certainly ruin any dish. There are three basic ways to thicken liquids, but they all have to do with gelatinization of starches,...
by Chef Todd | Aug 2, 2011 | cooking basics
Cutting vegetables is so much easier when you don’t have to take out your chopper/dicer device. You might think that the electric gadget is quicker and easier than your standard chef’s knife, but you’d be wrong. Let’s have a race. Ready, go! Get your chopper appliance...
by Chef Todd | Jun 27, 2011 | cooking basics
Boil corn on the cob and you’ll notice the corn tastes like water and the water like corn. If you think about it, you can make a flavorful vegetable broth by simmering onions, carrots, and celery in water. So, are you trying to cook your corn or make corn broth?...
by Chef Todd | Jun 3, 2011 | cooking basics
I’m inspired to create this “Grilling How To” because outdoor cooking season is now upon us! It’s my favorite cooking time of the year, but before I actually get grilling, I’ll have to inspect my barbeque and decide whether it will survive another summer. My poor,...
by Chef Todd | May 31, 2011 | cooking basics
The best steaks for grilling are the ones that will return the best flavor and nutrition while retaining moisture and tenderness. To accomplish the best results, I always start with the best ingredients I can find. Because grilling is direct, conductive, intense heat,...
by Chef Todd | May 25, 2011 | cooking basics
No recipe will tell me what to do when it’s strawberry season. It’s one of the great seasonal joys in fresh food, and I take full advantage of the short time. The best strawberries come from your local farm, local farmer, local rain and soil. I celebrate the beginning...