Hands down, a chef’s knife is the most useful tool in the kitchen. A quality chef’s knife that’s properly maintained will save you time in the kitchen and keep you out of the emergency room (eep!). I’m not sure about you, but I’m hard pressed to remember a meal I’ve made without a chef’s knife at my side.Continue Reading
This is where you and I explore all those kitchen thingies laying around. Let's open the drawers, dust out the pantry, and discover some stuff.
Sesame seeds are pretty awesome little critters, especially when they’re toasted. They’re packed with flavor, copper, manganese, calcium, iron, and so much more. They can be used in anything from stir-fry, to bread, to smoothies. You’ve probably noticed them all over in Asian-themed foods and in salads.Continue Reading
At it’s most basic, the standard mirepoix (pronounced “mihr-PWAH” or “meer PWAH”) is a mixture of onions, carrots, and celery sautéed in butter. It’s used as an aromatic, flavorful addition to foods ranging from soups and sauces to braised meats and marinades. Chefs around the world also refer to it as “The Holy Trinity,” and it can be used in oh so many ways.Continue Reading
Allspice (one word, not ‘All Spice’) is a superb spice to use in savory cooking. Allspice is made from the dried pimenta fruit of the evergreen myrtle plant Pimenta Dioica. The pimenta tree is native to the West Indies, Southern Mexico and Central America, but from what I understand is mainly cultivated in Jamaica and, therefore, has the alternate name Jamaica pepper.