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Indoor Herb Garden
Here is a great “win-win” situation for you and the children in the family: starting your own indoor herb garden. The children will have a wonderful time watching the seeds germinate and begin to grow...
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Buying Shrimp
The chart below is to be used for buying shrimp, fresh or frozen, in the shell without the heads on. Whether sold by actual count or by name, such as jumbo or medium, they are labeled on the bag or box...
View ArticleTemperature Equivalents
With the rise to prominence of social media and internet sharing, we look online more and more for our recipes (except the ones Grandma handed down, of course). The trouble, though, is that some of...
View ArticleBlanching Vegetables
Now that we are in the midst of spring, I am reminded of the spring vegetables that I would grow in my garden back in Pennsylvania. The one I most looked forward to was, by far, the asparagus. But also...
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Emulsions 101
In culinary terms, an emulsion is a mixture of two liquids that ordinarily would not naturally mix together. For illustration, imagine the oil and vinegar in a vinaigrette. When left alone, the oil and...
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Roasting Garlic
It is no secret that warming or heating items can bring out a more intense flavor, and that is definitely true with garlic. Here’s a quick guide to roasting garlic: Preheat the oven to 400°F. Take...
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Caliente! Working with Jalepeños
If your recipe calls for a jalepeño (or any hot pepper) to be seeded that means to remove the seeds and veins. That is where most of a pepper’s “heat” is located, and the oils contained in this part...
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How to Cut/Trim Your Own Steaks
Cutting your own steaks provides two-fold benefits. First and foremost, you will save a lot of money as opposed to buying pre-cut steaks. By cutting your own meat, you can usually save around two to...
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How to cook PERFECT bacon in the oven
I am pretty sure that the smell of bacon cooking in the morning is a good thing. Not so for standing over the hot stove, dodging sputtering bacon grease first thing in the morning. In a restaurant...
View ArticleHow To Deal with Rejection as a Chef
Perhaps one of the most asked questions when people know that I am a chef is “how do you deal with rejection of an entrée you have served” ? As a chef I have come to realize that you can not please all...
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