Category Archives: Cooking 101

A cooking class in a blog! Start with the oldest and work your way forward.

Marinades–Types and Recipes

Posted on April 26, 2011 by cwhitpan

I could write volumes on the virtues of marinades, but I will try to contain myself. The main job of a marinade is to add flavor and to tenderize the product. This is especially helpful when we are using tougher … Continue reading →

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Mise en Place

Posted on April 20, 2011 by cwhitpan

Mise en place, (pronounced MEEZ-un-plass)  put simply means everything in its place.  If you want a trick to becoming a great cook, this is one concept to get your head around.  Do you ever wonder why chefs can put up … Continue reading →

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The Perfect heart of Gold–How to Boil an Egg

Posted on April 12, 2011 by cwhitpan

Ok, I am sure we all know how to boil an egg, the trick is to get it perfect, every single time.  In this post we are going to explore what makes that perfect hard boiled egg.  Oh, and its … Continue reading →

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Different Pan Types and uses

Posted on April 4, 2011 by cwhitpan

For every conceivable method of cooking, there is a pan to go along with it.  One of the most important things about cooking, is making sure you have the right tool for the job.  In this post we will begin … Continue reading →

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emulsions

Posted on March 28, 2011 by cwhitpan

You probably consume emulsions every day.  Mayonnaise is the most common, and most dressing are emulsions as well.  Emulsion, simply put, is the combination of two liquids that are not blendable.  I am sure you have tried this, with varying … Continue reading →

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