Tag Archives: cooking 101

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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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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I Can See Clearly Now – Clear Soups

Posted on March 14, 2011 by cwhitpan

We have talked about stocks, and recently, roux.  Two key components needed to make sauce and soups.  Making a great soup is one of those great feelings, when you really accomplish something well.  A great soup can help you feel … Continue reading →

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