Live to Grill Another Day: Simple Safety Tips for Your Next Barbeque (29 Apr 2006)
It's the weekend, and you're basking in the sun on your patio. In one hand, you're holding a cool drink; in the other a spatula. A couple of juicy steaks are sizzling on the grill, and you're savoring the smell of the flavorful smoke as it drifts ...
Grilling The Perfect Steak (13 Sep 2005)
The Perfect, Grilled Steak
There is not much better in this world than sitting down to eat a perfectly grilled,
tender, and juicy Porterhouse or T-Bone steak. There are many opinions and
techniques available regarding the ...
Tips for Cookie Baking (18 Aug 2005)
You decided to bake some cookies and at the last minutes a lot of questions arise. Oven temperature, chewy or crispy cookies, eggs size, and so forth. I tried in this short article to address a few common problems and give a quick solution or an e...
Personalized Chef Hats (23 Apr 2006)
Chef hats are a unique family of hats, highly distinguishable anywhere in the world. They identify the chefs, and the traditional variety of hats can even provide an insight as to the chef's experience in the field. Even though all the chefs and c...
Paper Chef Hats (24 Feb 2006)
In early times, chef hats were made of starched cloth and held together with whalebones to provide a unique style of hats. The whalebones disappeared shortly but the style remained with a few alterations and a lot of starch. Also, the cloth hats h...
Disposable Chef Hats (04 Dec 2005)
Initially, chef hats were made of stiff starched cloth that was pleated as per tradition. These tended to become limp and worn as time passes due to the frequent washes they are subjected to. Also, it was a long and tiring process to ensure that t...
Chef Uniforms (27 Jan 2006)
A chef's uniform consists of different pieces of clothing to complete the attire. Although most of the chefs do not wear all the pieces, most of the restaurants and big chain hotels insist on the chefs being properly attired in the entire uniform....
Chef Supplies (26 Aug 2005)
Being a chef includes much more than just proper attire and good culinary skills. Particularly, a head chef must be able to wield a kitchen knife with expertise, and face all the various problems that might arise in a kitchen.
A chef must in...
Chef Hats (28 Feb 2006)
Chefs wear distinct hats known as the toque blanche or, in more popular words, a chef's hat, while working in kitchens. One of the main reasons to wear a chef's hat is to stop any stray hair on the chef's head from falling into the dish being prep...
Chef Hat History (17 Nov 2005)
Chef hats have a history that can be traced as far as the beginning of the centuries. Although the real origin is not really known, it does go back a long way. It is a popular belief that the chefs in the courts of Iran and the nearby nations wore...
Black Chef Hats (31 Jan 2006)
The most popularly used chef's hats are white in color. However, the latest market shows some trendy designer hats that come in different shades such as black, gray, checkered, red, blue and others. The black and the checkered ones are catching up...
How to Make an Omelet (22 Oct 2005)
Eggs are high-quality protein and are reasonably priced. They lend themselves to an endless number of flavor combinations and are the basis of a large variety of wonderful dishes. The omelet (sometimes spelled 'omelette') is one such dish and this...
Cooking Indian Food at Home - Where to Start? (21 Apr 2006)
If you read my article, Curry - A Journey, published on the Curry page of this site, you'll know that my first experiences of the dish were of the generic variety which the British invariably cooked and ate when living abroad a few decades ago. Y...
What Makes a Premium Sauce? A Dessert Sauce and Ice Cream Topping Buying Guide (25 Feb 2006)
There you are in your favorite gourmet food market, eyeing up the sweet dessert sauces and gourmet ice cream toppings that are ever so carefully stacked on a display in front of you. You pick up some of the jars and turn them over to see the pric...
Cooking Tips - 5 Ways to Create Magic in the Kitchen (27 Mar 2006)
Cooking Secret No.1 - Buy Top Quality Ingredients
Leading chef's only use the freshest and best tasting food they can find. Even the best chefs in the world would have difficulty making food taste good from inferior products. However, this ...
Simplify Your Menu Planning (08 Oct 2005)
Ever said to yourself, it's 5:00 o'clock and what's for dinner?!? Yikes! A simple menu plan may eliminate some of this stress!
To get started, check the family calendar. Grab the grocery sales ads, a sheet of paper, a pen and your favori...
Five-Week Menu and Shopping List (06 Feb 2006)
Must we re-think the weekly menu and grocery list 52 times a year! What if we create a basic monthly menu and general shopping list which can be used over and over? Of course, this is flexible, and new items can be added to your menu while the one...
Update Your Spice Rack: Out With the Old, In With the New! (03 Jan 2006)
Ring in the New Year by cleaning out something old - your spice rack.
This is the perfect time to replace those old jars of spices that have been
on your spice rack so long you don't even remember when you bought
them.
Ground herbs a...
Grill Your Steak The Right Way (19 Mar 2006)
No matter what you preference in a steak, maintaining good moisture should always be your goal. When searching for a good cut of beef, look for a cut with good consistent marbling. Fat equals flavor so very low fat content in meat will tend to d...
Knife Quality - What to Look For When Selecting Knives (18 Apr 2006)
With knives, like any other tool, it is always best to buy
the best quality you can afford. Whatever the purpose you
have for the knife - from cooking to whittling - the
pleasure to be obtained from using a well-made tool
enhances the entire proce...
