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Every cook, being human, errs, bungles, botches, and screws up in the kitchen once in a while. If you have not “caramelized” fruit in salt rather than sugar, you have not suffered the most embarrassing mistake.
The creative cook can often cook her way out of a kitchen error, but the smart cook aims to prevent [...]
Braising is the cooking method wherein large cuts of tough meats are seared in a covered container with an appropriate amount of liquid which will then form as the base of the sauce. Braising may also involve fish, seafood or vegetables Braising is usually done in an oven, crock pot or pressure cooker.
Braising is best [...]
Garlic, scientifically known as Allium sativum L., is one of the most important food seasoning in the world. However, because of its many other uses, demand of this crop is continuously increasing.
Aside from being an indispensable cooking ingredient, garlic is also used to cure athlete’s foot and hypertension. It is used in preparation of drugs, [...]
Salads are a wonderful treats for everyday meals and for every occasion. Aside from their cool and refreshing qualities, salads also give color and appetite appeal even to the simplest meals.
Salad originated from the Latin word “sal” which means “salt”. Hence, from the “sal” came “salad”. It is a dish made of salad plants or [...]
In the world of cooking, a sauce is a liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces add flavor, moisture, and visual appeal to another dish. Sauces are an essential element in cuisines all over the world. A cook who specializes in making sauces is a “saucier”.
Sauces may be [...]
Seafood is any sea animals or plants that is served as food, or is suitable for consumption by humans, such as fish and shellfish (including mollusks and crustaceans).
The harvesting of seafood is known as fishing and the cultivation of seafood is known as aquaculture or in the case of fish, fish farming.
Seafood is an important [...]
Soup is a food that is made by combining ingredients such as meat and vegetables in stock or hot or boiling water, until the flavor is extracted, forming a broth.
Traditionally, soups are classified into two broad groups: clear soups and thick soups. Thick soups are classified depending upon the type of thickening agent used: purees [...]
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