Classic Cupcakes
- 3/11/2010Everyone loves a cupcake, in this class we will show you how to scale down three... - Class Full
Chef's Tip of the Week
08/10/2009
Table settings and decor
The plate goes in the center of the place setting. A saucer and the soup bowl go on top of the plate. The forks are on the left side with the salad fork in the middle between the entree on the outside and the main course fork on the inside. The knives and spoons are on the right side of the dinner plate. The knife is next to the plate and the spoon is on the outside. The desert fork and spoon are placed at twelve o'clock of the plate. The desert spoon is on top and is pointed towards the left. The bread saucer and knife are placed on the left of the plate at about eleven o'clock. The knife if placed on the sauce facing left. Drinks are placed on the right side, at about one o'clock, The knife points to the water and then the wine glasses are right of it. The order of the glasses is water first then the red wine then the white wine. - Chef Bill 08/03/2009 Mushrooms with exotic flavor!!
If you have dehydrated mushrooms, try steeping them with boiling water for twenty minutes, strain and submerse them in some sherry wine overnight. The flavor will be tremendous the next day for your cooking application!!! - Chef Bill 07/27/2009 Cooking with Seafood
For a wonderfully tasty seafood broth, boil shrimp shells with spices, garlic, celery, carrot, and onion. Drain and freeze liquid for later use in soups or chowders.
Try your hand at a crustacean butter by mixing butter with raw shells and then baking for an hour, strain and allow the butter to become solid again. Finish your dish with a small amount of the butter for enhanced flavor on your seafood dish! - Chef Bill 07/05/2009 Tips for sushi rice at home...
Like your kitchen oven, a gas grill is designed to cook with the lid closed, except for quick searing. Cooking with the lid-closed helps food retain natural juices, moisture, enhances flavor and keeps annoying flare-ups to a minimum. Also, heat is reflected from the lid, and foods cook not only from below, but also evenly on all sides from circulating hot air, (similar to convection oven) for faster, more fuel-efficient cooking. - Chef Bill 07/01/2009 Tips for marinating food
Marinades are simply flavor-infusing liquids. In addition to herbs, condiments, spices and oils, marinades typically include an acid, such as lemon juice, wine, vinegar or dairy. The acid goes to work on proteins, tenderizing the meat while balancing out sweet or spicy flavors in the marinade. Adding sweet ingredients to the marinade can help form appealing caramelized, crispy coatings on grilled meats. Marinades are best suited for tougher cuts of meat.
****Always marinate in the refrigerator. And remember, if you're basting with a liquid in which raw meat marinated, do not apply it during the last 3 minutes of grilling. - Chef Bill 06/03/2009 Eating in China? What should I expect?
Shenyang- Shanghai- Beijing Mongolia- Tianjin all have different cuisines much like the U.S. has different regional cuisine Common expectations throughout the country are...Drinks are not cold usually. Even if a restaurant has cold drinks you would have to ask for them specifically. Restaurants tend to serve rice last. If you want it earlier you need to remind them when the food starts to come. Fish is served as the whole fish, head to tail. And it is with all the bones. - Chef Bill 06/01/2009 Cajun vs. Creole Cooking
In general, Cajun dishes are the country cooking of Louisiana, highlighted by dirty rice, gumbos, jambalaya, andouille sausage and simple foods such as fried catfish. Cajun cooking traditionally uses pork fat and simpler ingredients.
Creole is the food of the city, a more refined cuisine represented by Oysters Rockefeller, Shrimp Remoulade and Bananas Foster. It traditionally used the butter available to the wealthy Creoles, and more expensive ingredients. - Chef Bill 05/29/2009 Diabetic Food myth
Carbohydrates Are Bad. In fact, carbohydrates are good. They form the foundation of a healthy Diabetes diet ? or of any healthy diet. Carbohydrates have the greatest effect on blood glucose levels, which is why you are asked to monitor how much carbohydrate you eat when following a Diabetes diet. However, carbohydrate foods contain many essential nutrients, including vitamins, minerals, and fiber. So one Diabetes diet tip is to choose those with the most nutrients, like whole-grain breads and baked goods, and high-fiber fruits and vegetables. You may find it easier to select the best carbs if you meet with a dietitian. - Chef Bill 05/27/2009 Cocktail foods and cooking
Try adding pineapple to your cocktail sauce for a tropical flavored dipping sauce sure to please your party guest this summer! - Chef Bill 05/25/2009 Cooking Artistic
When designing a platter of food try to remember the Term B.U.F.F
It should have Balance, unity, focal point and Flow! Take several steps back from your platter and ask yourself if your platter or plate of food has these qualities. - Chef Bill 05/22/2009 Australian Foods; Is there a defining difference?
Only by the indigenous plants and wildlife. Traditional foods are more like Damper, The aboriginal people have traditionally ground seeds to make a kind of flour, added water and baked a kind of Damper in the coals of their cooking fires. Damper became the means of outback stockmen having fresh bread, but using the more traditional flours, and using a camp oven for baking in the hot coals of the camp fire. - Chef Bill 05/20/2009 What's the difference between a porterhouse and a T-bone steak?
Size mostly, but also which end of the loin it comes from matters as well.In the end they're both a N.Y. Strip and Filet mignon with a "T" shaped bone. - Chef Bill 05/18/2009 Why should I boil my brats in Beer?
Leave the bread out over night at room temp to get stale. Let the bread soak in the egg-cream mixture for at least a half hour. Puree fresh fruit and add to mix, like the banana's that are going bad in the fruit bowl!!! - Chef Bill 05/11/2009 What kind of fish sauce should I buy?
A sign of good fish sauce is the color. You want to buy a brand that is tea-colored, which signifies that it probably came from the first pressing (best quality). If the fish sauce is any darker, like the color of coca cola, don't buy it. Ok, so why do I use fish sauce and what does it taste like? Well first lets talk about what it smells like. No. Let not. I'm not going to kid you. It stinks. Don't even try. But for some mysterious reason (and especially since you only use a few shakes from the bottle in the dish) your final cooked dish will smell nothing like it. Taste: pure on your tongue is very pungent. However once you start adding different flavor notes: like sour (lime), sweet (sugar), spicy (chili) - it transports you into another dimension - many call it "umami". I use it because it rounds out the flavors - giving the dish a hit of salty/sweet that I can't replicate with sugar and salt. - Chef Bill 05/08/2009 For a better crust try this step when making pie crust
Pour in the chilled water one tablespoon at a time, mixing gently with a fork after each addition. You should be able to gently press the dough into a ball. Handle the dough as little as possible: you don't want to cream the lumps of fat into the flour, as a crust without discrete lumps of fat will be dense, not flaky. - Chef Bill 05/06/2009 Honey, is each brand the same or is there a difference?
You should know that all honey is not the same. The color and flavor is the result of the blossoms visited by the honeybees. Colors range from nearly colorless to dark brown, and flavors vary from mild to bold. Generally, the flavor of lighter colored honeys is milder, and the flavor of darker colored honeys is stronger. - Chef Bill 05/04/2009 Tomales
For perfect tomales, make sure you do this important step with the husk.
Soak the shucks in a sink full of warm water for about 2 hours. You will need to carefully separate them when they get soft. Try to not tear or damage the corn shucks. It is easier to make the tamales if the shucks are in one piece. - Chef Bill 05/01/2009 Mothers Day Food Idea's
How about treating Mom to a nice brunch that will satisfy her in ways an expensive meal can't do!!Try making fresh fruit crepes (they're 1, 2, 3 easy!!!) Or go for something harder like eggs Benedict! Just google a recipe and practice it the day before!!! If it fails, she'll remember how hard you tried and you can laugh about it all the way to the restaurant! - Chef Bill 04/29/2009 To Fondue or not to Fondue; That is the question or is it...Do you? Do you Fondue?
Fondue has had its ups and downs in popularity, but the novelty has not worn off! Cheese Fondue for summer vegetables is a great way to use your produce out of your garden if you're looking for something fun to do for company or your family to get some good use out your labor!!! - Chef Bill 04/27/2009 Tomato Concasse, What is it? And how do I make it?
Peeled and deseeded tomato chopped up into little cubes Like for salsa!!! Blanch tomato, shock in ice water and quarter, remove seeds and dice! - Chef Bill 04/24/2009 Derby Day Treat tips
There are as many variations of the mint julep as there are thoroughbreds that have run in the Kentucky Derby, which is when this sweet concoction is traditionally served. It's often stirred with ice in a silver cup; this version calls for shaking with a slice of lemon for a frothy, refreshing drink.
Try making your mint syrup for your julep's this year by:
Make the mint syrup:
In a small saucepan, stir the mint with the sugar and 3/4 cup water, crushing the mint lightly with the spoon. Bring to a boil over medium-high heat and boil for 1 minute. Remove from the heat and let cool in the pan, about 30 minutes. Strain into a small container. Use immediately to make the cocktails or chill for up to 2 weeks. - Chef Bill 04/22/2009 Cast Iron Tip
You should season your skillet often if you use it a lot. Try getting it very hot and add a liberal amount of kosher salt and let it cook salt for 5 minutes or so. Dispose of salt after and wipe skillet with a rag dipped in good quality olive oil. Your skillet will be ready to go for you with no sticking and lots of flavor retention! - Chef Bill 04/20/2009 Barbeque Cooking Tip
If you want a great smoke flavored cut of meat without buying or using fancy or expensive cooking vessels just try this; Use a simple weber style grill, let the coals cook for about 35-45 minutes, make sure they're all pushed to the left side of your grill. Place your meat on the right side for a indirect heat cooking method, and place a couple of wood chips down on the hot coals. Put a lid on the grill and slow cook until juicy and tender. Add a couple fresh coals after an hour for larger cuts of meat and cook until juices run clear and meat will be tender and smoky flavored! - Chef Bill 04/17/2009 What are teacakes and where do they come from?
Tea cakes are simple cookies that are intended for use as a treat along with the serving of tea. Usually small in size and made with simple ingredients, the modest but tasty tea cake is supposed to compliment the tea that is served. Generally, tea cakes are coated with a thin layer of confectioner's sugar, although that is not always the case. With a slightly sweet taste, just about any tea party will include the offering or at least one type of tea cake. While the origin of tea cakes is hotly debated, there can be no doubt that the practice of serving the cakes is firmly connected with the United Kingdom. Tea cakes are routinely offered as part of any type of daily tea time. People who prefer to take their tea with no added sweeteners often find that the sugary flavor of tea cakes are a perfect compliment to the sometimes strong tea. - Chef Bill 04/15/2009 Are there any general rules for Cooking Fish?
Size and thickness of fish will factor in greatly, sooo..A general rule for baking or broiling fish is 10 minutes per inch of thickness at 400-450 degrees F, turning the fish halfway through the cooking time. This rule does not apply to microwave cooking or frying. Also, most will bleed an opaque white color when finished cooking. - Chef Bill 04/13/2009 What does "organic" mean to me when selecting food in the store?
The use of conventional non-organic pesticides, insecticides and herbicides is greatly restricted and avoided as a last resort. As well as, when livestock are involved, they must be reared without the routine use of antibiotics and without the use of growth hormones, and generally fed a healthy diet.Some studies have shown higher nutrient levels in organic fruit and vegetables compared with conventionally grown products.[53].The most important study of organic food to date was completed in 2007[54] and found that organic fruit and vegetables contain up to 40% more antioxidants than conventional equivalents, and that the figure was 60% for organic milk. The 4-year study was funded by the European Union and was the largest of its kind ever undertaken.[55] - Chef Bill 04/05/2009 Green Peppers
Green peppers may change the flavor of frozen casseroles, mainly because peppers, cloves and garlic become stronger when they are frozen, while things like sage, onion, and salt get milder - Chef Bill 04/03/2009 Fish Scales
If your working with fresh fish and it needs to be scaled, try rubbing a little vinegar on the scales first, it makes the job much easier!! - Chef Bill 04/01/2009 Coffee
For providing the best flavor in your coffee brewing process, you should always use cold water for your electric drip coffee maker. Also, you should NEVER boil coffee; it brings out the acid and causes a bitter taste. - Chef Bill 07/29/2008 Potatoes and Cauliflower
To keep potatoes and cauliflower rice when boiling add a couple drops of vinegar. - Chef Chris
07/22/2008
Juicing Lemons & Limes
When juicing a lemon or lime, press and roll it on the counter. This will loosen the juice inside. - Chef Chris
07/15/2008
Brown Sugar Substitution
Substitute brown sugar in your cookie batch if you want your cookies to be more moist. - Chef Chris
07/08/2008
Lemon Juice Alternative
Using lemon grass is a great alternative to lemon juice. The oil in the stalk has the flavor of lemon without the acidity. - Chef Chris
07/01/2008
Fish and Garlic
When cooking with fish and garlic wet your hands and rub them on a steel pan to remove the unwanted smell. - Chef Chris
08/10/2009
Table settings and decorThe plate goes in the center of the place setting. A saucer and the soup bowl go on top of the plate. The forks are on the left side with the salad fork in the middle between the entree on the outside and the main course fork on the inside. The knives and spoons are on the right side of the dinner plate. The knife is next to the plate and the spoon is on the outside. The desert fork and spoon are placed at twelve o'clock of the plate. The desert spoon is on top and is pointed towards the left. The bread saucer and knife are placed on the left of the plate at about eleven o'clock. The knife if placed on the sauce facing left. Drinks are placed on the right side, at about one o'clock, The knife points to the water and then the wine glasses are right of it. The order of the glasses is water first then the red wine then the white wine. - Chef Bill 08/03/2009 Mushrooms with exotic flavor!!
If you have dehydrated mushrooms, try steeping them with boiling water for twenty minutes, strain and submerse them in some sherry wine overnight. The flavor will be tremendous the next day for your cooking application!!! - Chef Bill 07/27/2009 Cooking with Seafood
For a wonderfully tasty seafood broth, boil shrimp shells with spices, garlic, celery, carrot, and onion. Drain and freeze liquid for later use in soups or chowders.
Try your hand at a crustacean butter by mixing butter with raw shells and then baking for an hour, strain and allow the butter to become solid again. Finish your dish with a small amount of the butter for enhanced flavor on your seafood dish! - Chef Bill 07/05/2009 Tips for sushi rice at home...
- When working with the sushi rice remember to keep your hands moist otherwise the rice will stick to your hands as much as itself. Keep a bowl of water nearby and continue to moisten your hands as you go. Or rinse under a faucet if your hands become too sticky.
- Don't overwork the rice, either when seasoning or when creating the bed for nigiri sushi or maki. Your sushi rice needs air to make good sushi. Rice paste just doesn't cut it.
Like your kitchen oven, a gas grill is designed to cook with the lid closed, except for quick searing. Cooking with the lid-closed helps food retain natural juices, moisture, enhances flavor and keeps annoying flare-ups to a minimum. Also, heat is reflected from the lid, and foods cook not only from below, but also evenly on all sides from circulating hot air, (similar to convection oven) for faster, more fuel-efficient cooking. - Chef Bill 07/01/2009 Tips for marinating food
Marinades are simply flavor-infusing liquids. In addition to herbs, condiments, spices and oils, marinades typically include an acid, such as lemon juice, wine, vinegar or dairy. The acid goes to work on proteins, tenderizing the meat while balancing out sweet or spicy flavors in the marinade. Adding sweet ingredients to the marinade can help form appealing caramelized, crispy coatings on grilled meats. Marinades are best suited for tougher cuts of meat.
****Always marinate in the refrigerator. And remember, if you're basting with a liquid in which raw meat marinated, do not apply it during the last 3 minutes of grilling. - Chef Bill 06/03/2009 Eating in China? What should I expect?
Shenyang- Shanghai- Beijing Mongolia- Tianjin all have different cuisines much like the U.S. has different regional cuisine Common expectations throughout the country are...Drinks are not cold usually. Even if a restaurant has cold drinks you would have to ask for them specifically. Restaurants tend to serve rice last. If you want it earlier you need to remind them when the food starts to come. Fish is served as the whole fish, head to tail. And it is with all the bones. - Chef Bill 06/01/2009 Cajun vs. Creole Cooking
In general, Cajun dishes are the country cooking of Louisiana, highlighted by dirty rice, gumbos, jambalaya, andouille sausage and simple foods such as fried catfish. Cajun cooking traditionally uses pork fat and simpler ingredients.
Creole is the food of the city, a more refined cuisine represented by Oysters Rockefeller, Shrimp Remoulade and Bananas Foster. It traditionally used the butter available to the wealthy Creoles, and more expensive ingredients. - Chef Bill 05/29/2009 Diabetic Food myth
Carbohydrates Are Bad. In fact, carbohydrates are good. They form the foundation of a healthy Diabetes diet ? or of any healthy diet. Carbohydrates have the greatest effect on blood glucose levels, which is why you are asked to monitor how much carbohydrate you eat when following a Diabetes diet. However, carbohydrate foods contain many essential nutrients, including vitamins, minerals, and fiber. So one Diabetes diet tip is to choose those with the most nutrients, like whole-grain breads and baked goods, and high-fiber fruits and vegetables. You may find it easier to select the best carbs if you meet with a dietitian. - Chef Bill 05/27/2009 Cocktail foods and cooking
Try adding pineapple to your cocktail sauce for a tropical flavored dipping sauce sure to please your party guest this summer! - Chef Bill 05/25/2009 Cooking Artistic
When designing a platter of food try to remember the Term B.U.F.F
It should have Balance, unity, focal point and Flow! Take several steps back from your platter and ask yourself if your platter or plate of food has these qualities. - Chef Bill 05/22/2009 Australian Foods; Is there a defining difference?
Only by the indigenous plants and wildlife. Traditional foods are more like Damper, The aboriginal people have traditionally ground seeds to make a kind of flour, added water and baked a kind of Damper in the coals of their cooking fires. Damper became the means of outback stockmen having fresh bread, but using the more traditional flours, and using a camp oven for baking in the hot coals of the camp fire. - Chef Bill 05/20/2009 What's the difference between a porterhouse and a T-bone steak?
Size mostly, but also which end of the loin it comes from matters as well.In the end they're both a N.Y. Strip and Filet mignon with a "T" shaped bone. - Chef Bill 05/18/2009 Why should I boil my brats in Beer?
- bitterness from the hops
- sweetness from the malt
- it has tenderizing enzymes
Leave the bread out over night at room temp to get stale. Let the bread soak in the egg-cream mixture for at least a half hour. Puree fresh fruit and add to mix, like the banana's that are going bad in the fruit bowl!!! - Chef Bill 05/11/2009 What kind of fish sauce should I buy?
A sign of good fish sauce is the color. You want to buy a brand that is tea-colored, which signifies that it probably came from the first pressing (best quality). If the fish sauce is any darker, like the color of coca cola, don't buy it. Ok, so why do I use fish sauce and what does it taste like? Well first lets talk about what it smells like. No. Let not. I'm not going to kid you. It stinks. Don't even try. But for some mysterious reason (and especially since you only use a few shakes from the bottle in the dish) your final cooked dish will smell nothing like it. Taste: pure on your tongue is very pungent. However once you start adding different flavor notes: like sour (lime), sweet (sugar), spicy (chili) - it transports you into another dimension - many call it "umami". I use it because it rounds out the flavors - giving the dish a hit of salty/sweet that I can't replicate with sugar and salt. - Chef Bill 05/08/2009 For a better crust try this step when making pie crust
Pour in the chilled water one tablespoon at a time, mixing gently with a fork after each addition. You should be able to gently press the dough into a ball. Handle the dough as little as possible: you don't want to cream the lumps of fat into the flour, as a crust without discrete lumps of fat will be dense, not flaky. - Chef Bill 05/06/2009 Honey, is each brand the same or is there a difference?
You should know that all honey is not the same. The color and flavor is the result of the blossoms visited by the honeybees. Colors range from nearly colorless to dark brown, and flavors vary from mild to bold. Generally, the flavor of lighter colored honeys is milder, and the flavor of darker colored honeys is stronger. - Chef Bill 05/04/2009 Tomales
For perfect tomales, make sure you do this important step with the husk.
Soak the shucks in a sink full of warm water for about 2 hours. You will need to carefully separate them when they get soft. Try to not tear or damage the corn shucks. It is easier to make the tamales if the shucks are in one piece. - Chef Bill 05/01/2009 Mothers Day Food Idea's
How about treating Mom to a nice brunch that will satisfy her in ways an expensive meal can't do!!Try making fresh fruit crepes (they're 1, 2, 3 easy!!!) Or go for something harder like eggs Benedict! Just google a recipe and practice it the day before!!! If it fails, she'll remember how hard you tried and you can laugh about it all the way to the restaurant! - Chef Bill 04/29/2009 To Fondue or not to Fondue; That is the question or is it...Do you? Do you Fondue?
Fondue has had its ups and downs in popularity, but the novelty has not worn off! Cheese Fondue for summer vegetables is a great way to use your produce out of your garden if you're looking for something fun to do for company or your family to get some good use out your labor!!! - Chef Bill 04/27/2009 Tomato Concasse, What is it? And how do I make it?
Peeled and deseeded tomato chopped up into little cubes Like for salsa!!! Blanch tomato, shock in ice water and quarter, remove seeds and dice! - Chef Bill 04/24/2009 Derby Day Treat tips
There are as many variations of the mint julep as there are thoroughbreds that have run in the Kentucky Derby, which is when this sweet concoction is traditionally served. It's often stirred with ice in a silver cup; this version calls for shaking with a slice of lemon for a frothy, refreshing drink.
Try making your mint syrup for your julep's this year by:
Make the mint syrup:
In a small saucepan, stir the mint with the sugar and 3/4 cup water, crushing the mint lightly with the spoon. Bring to a boil over medium-high heat and boil for 1 minute. Remove from the heat and let cool in the pan, about 30 minutes. Strain into a small container. Use immediately to make the cocktails or chill for up to 2 weeks. - Chef Bill 04/22/2009 Cast Iron Tip
You should season your skillet often if you use it a lot. Try getting it very hot and add a liberal amount of kosher salt and let it cook salt for 5 minutes or so. Dispose of salt after and wipe skillet with a rag dipped in good quality olive oil. Your skillet will be ready to go for you with no sticking and lots of flavor retention! - Chef Bill 04/20/2009 Barbeque Cooking Tip
If you want a great smoke flavored cut of meat without buying or using fancy or expensive cooking vessels just try this; Use a simple weber style grill, let the coals cook for about 35-45 minutes, make sure they're all pushed to the left side of your grill. Place your meat on the right side for a indirect heat cooking method, and place a couple of wood chips down on the hot coals. Put a lid on the grill and slow cook until juicy and tender. Add a couple fresh coals after an hour for larger cuts of meat and cook until juices run clear and meat will be tender and smoky flavored! - Chef Bill 04/17/2009 What are teacakes and where do they come from?
Tea cakes are simple cookies that are intended for use as a treat along with the serving of tea. Usually small in size and made with simple ingredients, the modest but tasty tea cake is supposed to compliment the tea that is served. Generally, tea cakes are coated with a thin layer of confectioner's sugar, although that is not always the case. With a slightly sweet taste, just about any tea party will include the offering or at least one type of tea cake. While the origin of tea cakes is hotly debated, there can be no doubt that the practice of serving the cakes is firmly connected with the United Kingdom. Tea cakes are routinely offered as part of any type of daily tea time. People who prefer to take their tea with no added sweeteners often find that the sugary flavor of tea cakes are a perfect compliment to the sometimes strong tea. - Chef Bill 04/15/2009 Are there any general rules for Cooking Fish?
Size and thickness of fish will factor in greatly, sooo..A general rule for baking or broiling fish is 10 minutes per inch of thickness at 400-450 degrees F, turning the fish halfway through the cooking time. This rule does not apply to microwave cooking or frying. Also, most will bleed an opaque white color when finished cooking. - Chef Bill 04/13/2009 What does "organic" mean to me when selecting food in the store?
The use of conventional non-organic pesticides, insecticides and herbicides is greatly restricted and avoided as a last resort. As well as, when livestock are involved, they must be reared without the routine use of antibiotics and without the use of growth hormones, and generally fed a healthy diet.Some studies have shown higher nutrient levels in organic fruit and vegetables compared with conventionally grown products.[53].The most important study of organic food to date was completed in 2007[54] and found that organic fruit and vegetables contain up to 40% more antioxidants than conventional equivalents, and that the figure was 60% for organic milk. The 4-year study was funded by the European Union and was the largest of its kind ever undertaken.[55] - Chef Bill 04/05/2009 Green Peppers
Green peppers may change the flavor of frozen casseroles, mainly because peppers, cloves and garlic become stronger when they are frozen, while things like sage, onion, and salt get milder - Chef Bill 04/03/2009 Fish Scales
If your working with fresh fish and it needs to be scaled, try rubbing a little vinegar on the scales first, it makes the job much easier!! - Chef Bill 04/01/2009 Coffee
For providing the best flavor in your coffee brewing process, you should always use cold water for your electric drip coffee maker. Also, you should NEVER boil coffee; it brings out the acid and causes a bitter taste. - Chef Bill 07/29/2008 Potatoes and Cauliflower
To keep potatoes and cauliflower rice when boiling add a couple drops of vinegar. - Chef Chris
07/22/2008
Juicing Lemons & LimesWhen juicing a lemon or lime, press and roll it on the counter. This will loosen the juice inside. - Chef Chris
07/15/2008
Brown Sugar SubstitutionSubstitute brown sugar in your cookie batch if you want your cookies to be more moist. - Chef Chris
07/08/2008
Lemon Juice AlternativeUsing lemon grass is a great alternative to lemon juice. The oil in the stalk has the flavor of lemon without the acidity. - Chef Chris
07/01/2008
Fish and GarlicWhen cooking with fish and garlic wet your hands and rub them on a steel pan to remove the unwanted smell. - Chef Chris
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