The Discovery of Cheese…Part 1

The Discovery of Cheese…Part 1

When humans stopped hunting and began domesticating animals, they discovered that the milk of grazing animals was good to drink!  In very hot countries like Egypt, leftover milk must often have curdled and humans must have subsequently found the solids to be good to...
Hey Chef…what is Sous-Vide?

Hey Chef…what is Sous-Vide?

This French Term “Sous Vide” means…”under vacuum”! A cooking process that has been around since the 1960’s.  This is when food is placed into a vacuum sealed pouch and then placed into a water bath or a temperature-controlled steam...
Hey Chef…what is Molecular Gastronomy?

Hey Chef…what is Molecular Gastronomy?

Molecular gastronomy is a food science;  when physical and chemical transformations occur in ingredients during a cooking process. There are three components in the culinary arena – social, artistry and technical. Molecular cuisine is a modern style of cooking and...
Hey Chef…how do I store fresh herbs?

Hey Chef…how do I store fresh herbs?

There are some conventional ways of storing fresh herbs nowadays, but I like to keep them handy, at arm’s length, for easy use in the dish that I would be constructing at the time. I trim off any loose leaves, like the ones that are wilted and that have gone brown...