by Chef Todd | Oct 3, 2012 | cooking science
I’ll admit it. You’ll never try this consommé recipe. Even my students in culinary college will make it once and probably never again. I try to bring you the best aspects of cooking and make it simple. But, there’s no way to make this clear and...
by Chef Todd | Aug 28, 2012 | cooking science
Professional Chefs know how to make homemade sauces using basic cooking methods, not written instructions. That’s why you won’t see a truly skilled cook run for a recipe when they need a sauce. Empowered with HOW to make a sauce, they don’t need a recipe to say WHAT...
by Chef Todd | Jun 28, 2012 | cooking science
I’m trying to make the point to a group of visiting high school students that if they create a chicken mcnugget from the freshest ingredients, they’ll have the most energy. In Part 1 of the class, I wanted them to think of Food As Fuel, and realize that what they eat...
by Chef Todd | Jun 26, 2012 | cooking science
I’ve got some guests in my cooking lab today. Local High School students are visiting the culinary college to learn more about fresh, wholesome ingredients. My approach will be “Food As Fuel” and why eating the best ingredients always give you the best performance and...
by Chef Todd | May 30, 2012 | cooking science
“What has less flavor than water?” I pose the question to my cooking college class. Nothing! Nothing has less flavor than water. If you’re thinking about poaching fish, chicken, or eggs, why not ADD flavor to the final result by cooking them in a flavorful liquid?...
by Chef Todd | Apr 26, 2012 | cooking science
It’s a new semester at culinary college, and the grandest question I can answer for the students is “How does food cook?” The easy answer is that food cooks when we transfer heat from a source to the food product. In the previous class I asked a similar question. “Do...