Tech Tuesday: How to Salt Your Food

Knowing how to salt your food, some would argue, is one of the most (if not THE most) important culinary techniques to learn. Salt is the ingredient used most to bring out the flavor and enhance food. The difference between food that tastes blah and food that tastes great is often due to the amount… Read More

Tech Tuesday: Basic Knife Cuts

If you’re like most people, you probably chop your vegetables and herbs as fast as possible, perhaps without even knowing or understanding why it’s important to cut them a certain way. Knife cuts are one of the first things taught in Culinary School because a thorough understanding of dimensions and shapes helps cooks prepare a wide variety of dishes. It takes… Read More

Tech Tuesday: How to Create Mise en Place

For today’s Tech Tuesday, we’re covering mise-en-place, the French culinary phrase which means to gather and arrange ingredients and tools needed for cooking. Literally, it means to “set in place”. It’s one of the first lessons taught to culinary students because it is the system used in professional kitchens that helps them run so efficiently. By organizing ingredients that a… Read More

DIY:Lavender Vinegar Multipurpose Cleaner

When it comes to cleaning the home, vinegar is a mighty force to have at your disposal. Anti-bacterial, anti-microbial, and antifungal, vinegar is a perfectly safe, natural and eco-friendly multi-purpose cleaner. It also is comparable to most commercial cleansers. When diluted with water it can be used on a variety of surfaces including wood, chrome,… Read More

Spring Vegetable Soup

Need a quick and healthy dinner in less than an hour? Well, here you go. This will take you about 45 minutes, really. This one pot meal is an adaptation of a recipe I saw in the most recent edition of Cooking Light magazine. My version is oil free, using the culinary technique, dry-sauté, I discussed in my last post. Instead of… Read More