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
One of the fundamentals of cooking is to have a good and flavorful stock. Although it’s convenient to buy stock, most commercial brands are either too salty or sweet, very dark in color, or simply don’t taste all that good. I like to make my stock fairly neutral in flavor so it’s versatile enough to work in a variety… Read More
The fat you eat is the fat you wear. That’s according to physician and nutrition expert, Dr. John McDougall, and he’s right. All oils are 100 percent fat. Like other forms of fat, olive oil has 9 calories per gram; sugar has four. That means that olive oil has more than twice the calories… Read More
PETIT WORLD CITIZEN 