As a student I found it tricky to keep track of the food I had in the fridge. Much of it spoiled because I'd forgotten it was in there or simply didn't know what to make with it. If you find yourself drawing blanks about what to make with food you'd rather not waste, cook … Continue reading Look in the Fridge Friday: Hash Brown Frittata
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
Once upon a time, a cooking class opened my eyes to a world where the messy seeds from a bell pepper could be removed in one piece without scattering around the cutting surface. Today at the cafe I'm serving the 2D version of the live 3D version I learned. It works well when you want … Continue reading Cooking 101: Remove Seeds from a Bell Pepper without a Mess.
Chopping an onion would be much better if it produced tears of joy. The problem is onion tears burn and sting. When we cut an onion, the knife ruptures cells and a gas is released into the air. When the gas mixes with the water in our eyes it produces an acid, which causes our … Continue reading Cooking 101: How to Cut an Onion Without Crying
My favorite analogy to explain the difference goes like this: Imagine the pot is a hot tub and the bubbles are scantily clad people. A simmer is when the water is warm and the people (bubbles) are just hanging out around the side of the hot tub. A boil is when the water is so … Continue reading Cooking 101: What is the difference between a simmer, boil and rolling boil?