Chef’s Tuesday Tip – Waste Not, Want Not

Keep herb stems for stock, infusions, or sauces Use celery leaves in stock or salads. Save vegetable ends in a bowl in the fridge to simmer at the end of the week for a vegetable stock. Strain and freeze or use. When using a jar of sauce, after emptying the jar, add a couple of…

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Friday Food Fun Fact – Garlic

Hopefully you already love garlic, but if you’re not convinced, know this: it is one of the most nutritious foods on earth.

Chef’s Tuesday Tip – Smoke Point And Cooking With Oil

Recently my mother-in-law asked me why she had an issue with roasting a big batch of garden tomatoes that her neighbor had given to her. After asking a few basic questions, I knew the problem. She had followed a recipe/method online that advised her to use olive oil and roast at 450 degrees. The smoke…

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Chef’s Tuesday Tip – Acidity

If you want to check out a new and simple way of seasoning your favorite dishes, try adding a little acidity to your cooking. Lemon, lime, and vinegars can do some magic when added to your tried and trues. Experiment with this and don’t be afraid of a touch of salt in combination.

Chef’s Tuesday Tip – Consistency of Cut

If you’re roasting, boiling, sauteing, simmering, steaming, or otherwise cooking food, cut pieces consistently in size to ensure consistency in cooking through. Whether sliced, diced, cubed, or minced, consistency matters.

Friday Fun Food Fact – Olives

Did you know that green olives and black olives are the very same? Green olives are not ripe, whereas black olives are fully ripe.