I’ve been cooking for about 25 years. During all those years, I never really gave much thought to what was going on and why I was doing certain things. It wasn’t until I actually began looking more deeply into the endeavor that I started realizing that there’s actually a method to the madness. Let’s take […]
The culinary techniques category includes posts and articles that cover tips, tutorials and best practices for various areas of some of the most important skills you'll learn regarding your cooking endeavor. Discussion includes how to best utilize proper basic and advanced knife skills, how to properly execute a recipe, how to prepare stocks and sauces, a bit about food safety, how to identify and classify ingredients and more. Additional topics include personal development in the culinary arena as well as coverage of online communities that assist with the training of professional chefs and well as home cooks.
The goal behind chopping fresh herbs is to do so in a way that doesn’t bruise them and make them bleed. If you go about chopping on your cutting board and end up finding that you’ve made a green mess, you either over-chopped or worked with a dull knife. If you’re knife is very sharp […]
If you’re not a trained chef or don’t hang out with many folks who have made food and cooking a priority in their lives, you most likely have no idea what the term “bias” means. You may, however, hear it referred to in the future (due to the increasing popularity of cooking), so it’s not […]
Years ago, Laura and I used to visit a restaurant that was located not too far away from our home towns in New York. The restaurant was Italian in nature and in just about every dish they served, they included cooked whole garlic cloves. I can remember the joy I felt as I bit through […]
If you’re like me, you’ve chopped many an onion in your day. Onions are probably one of the most popular ingredients on the planet. Even though they can make you cry and can carry a very distinctive scent, for ages, those who have appreciated good food have turned to the onion time and time again. […]