Tuesday, March 26, 2013
My wife, Cherie and I love to expose our children to new experiences. One area of great entertainment is with exotic and new foods. As a chef with a vast knowledge of foods and how to prepare them my professional education is transformed into a fun activity for all of us. I am not saying you need to be a chef to enjoy this activity with your children rather my enthusiasm for food is where this ritual sprung from.
Wednesday, March 20, 2013
Monday, March 18, 2013
Forgotten in the back of a kitchen drawer rolling around with an odd number of corn cob handles and a tiny wooden mustard spoon. Surfacing once maybe twice a year to check the Thanksgiving turkey and the holiday prime rib roast. Maybe you have just purchased one or use one all the time yet get unsatisfactory results. How do you know if it is accurate? How do you check it?
Sunday, March 17, 2013
One more point I have been asked to discuss is how to successfully and easily read along with a recipe in a cookbook or magazine while working in the kitchen. Along with sharing my tricks I thought this would be an excellent time for some shameless advertising paired with my curt opinion. Win, win!
Wednesday, March 6, 2013
Brinning a chicken (whole, cut or boneless) is a great way to help your bird retain some of it's natural moisture but more importantly heighten flavor. Let me put the notion to rest that a brined bird will survive poor cooking methods. An un-brined bird can be cooked to juicy and flavorful perfection just as much as a brined bird can yield the flavor and texture of sawdust if cooked carelessly. However, taking the time to prepare a brine and appropriately cook a chicken will give you an obvious results that will have you and your guests satisfied with your efforts.