: growing, catching and cooking simple food
Simple techniques and terms all budding cooks can learn.
‘Amuse-bouche’ is a lovely French cooking term meaning ‘mouth amuser’. They are creative little morsels that are not on the menu, instead they are offered free by a chef or cook to excite guests for …
Mise en Place is a lovely French cooking term for getting ourselves organised before we cook. We all do it in varying degrees. I like to prepare all of the ingredients ahead of time, it …
Maceration is the technique of soaking fruit or vegetables in a liquid. This liquid is often their own juices that are drawn out using salt and or sugar. The goal of maceration is to enhance …
Broiling and grilling refer to very similar processes in the kitchen or outdoor cooking scenario. Both involve placing food near strong heat sources and turning the food to cook one side at a time. Both …
I love learning new ways to slice and dice. Here is a fun and quick way to both fine and rough dice celery stalks. Lay the stalk like this. Slice 3 slices along the stalk …
Is it just semantics or is there a real difference between soups, broths, stews and stocks? If you do a search online you will find a lot of conflicting definitions and see that the terms are …