Chicken, 165, chicken, 165… it is at 165 Fahrenheit when your chicken is cooked/safe: no longer pink, but still moist and tender. I love when I finally commit key facts to my brain; it is empowering in the kitchen to know benchmark temperatures for all kinds of meat, seafood and… [more]
And a starch. Make any starch of your choice.
And so it has begun. Where they start to lengthen the leash, push you out of the nest and watch you stumble and stutter and hopefully fly. No more recipe excuses. Recipes might be wrong… now you must start to… [more]
…to hold my clarified butter, of course. And my rice pilaf and mushroom soup and, and…
It was bound to happen. Sooner or later, the habits I am forming and the methodologies I am learning in culinary school are bound to trickle into my home kitchen. Translated, that means some… [more]
I adore how each country has its own condiment for fries. In the states we are ketchup central (though I am a bit jealous that our neighbors to the north, aka Canada, have ketchup without corn syrup. Did you know that? Due to laws that protect consumers their Coca-cola, Heinz… [more]
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