All it takes is three simple steps - when you only want to cook a single cob of fresh corn in minutes.
Maybe it’s the sugar, or it could be the salt. In either case, a few spoonful's of this Chinese sauce instantly adds flavor to your stir-fries, barbecue and wraps. Not as popular as ketchup, soy sauce or mayo, and doesn’t have the rock star status of Sriracha - I’ve never seen anyone wearing a Hoisin … Continue reading Stock It and Rock It! – Hoisin Sauce
Hey, c'mon in! Today at the cafe I have one of my favorite seasoning tips for you! It's one I learned from a chef and what I like most is...it makes you feel like a Top Chef when you use it! Let me ask you a question. When a recipe calls for "¼ tsp of … Continue reading Cooking 101: Season Food like a Top Chef!
An easy to navigate route to pan-fry chicken breast that is moist and tender inside and golden brown on the outside.
As a student I often used garlic powder to make garlic bread or bump up the flavor of a store-bought pasta sauce. The trouble is, if you mistakenly add too much garlic powder it'll make the entire dish taste like a clove of garlic. The great thing about cooking with fresh garlic is it's more … Continue reading Cooking 101: 4 Easy Ways to Peel Fresh Garlic
Pork Loin Chops are one of the best cuts of meat for a meatatarian on a tight budget. They're inexpensive and cook quickly. The downside is, if you overcook them they'll be dry and stiff as a Frisbee. So how do you brown pork loin chops on the outside and keep them moist and juicy on … Continue reading Cooking 101: How to Brown Pork Loin Chops in a Skillet