by Chef Todd | Feb 14, 2012 | cooking science
Mojito ingredients are a few of the things I made SURE I have on hand when visiting Hawaii. I may not have much in my rental kitchen pantry, but I only need a few items to make a refreshing drink to take back to the beach with me. I’ve shown you before how it doesn’t...
by Chef Todd | Jan 26, 2012 | cooking science
Making Rum from pure cane sugar that is farmed within 15 miles of the distillery is what makes Koloa Rum Company different. They use the best ingredients they can find while supporting the local economy and ecology with their portfolio of rum products. I’ve already...
by Chef Todd | Jan 24, 2012 | cooking science
The best drink in Hawaii starts with Rum that is made from local ingredients. Today, I tour the Koloa Rum Company with President Bob Gunter to see how it’s made. The Koloa Rum Company is yet another example of how you can take the freshest local ingredients and...
by Chef Todd | Sep 15, 2011 | cooking science
Nutrients in vegetables usually wind up in the green colored water you’ve just cooked them in. Have you ever noticed that if you cook carrots in water, you’ve got orange colored liquid and carrots that taste like water? Where do you think the nutrients go? If you want...
by Chef Todd | Jul 7, 2011 | cooking science
These canning how-to tips came out of necessity. You see, I’ve been making my own barbecue sauce since I was a kid, but it caused conflict in my household. I loved using the sauce as a grilling marinade so I’d make gallons of my “New York Attitude” Barbecue Sauce and...
by Chef Todd | Jun 18, 2011 | cooking science
Cooking brown rice can be very confusing if you pay attention to a written recipe or package instructions. There’s more than one way to cook brown rice, just like there’s more than one way to cook chicken, beef, or vegetables. Brown rice is whole-grain rice that is...
