Category: Tips and Techniques

A while back I was telling a friend how to make something and I said “you start with a nice rich brown roux” to which she responded “WTF is a roux”. Basically a roux is flour and some type of fat/grease combined. For me a 1 to 1 ratio typically works best. So 1 tablespoon […]

I’ve been getting a CSA box since the spring and some weeks I can’t use up all the vegetables. This often happens because I’m going out of town for work or there is just a plethora of one thing. To deal with this I’ve been using measures that my mother and grandmother taught me growing […]

If you have an inexpensive, fatty and chewy piece of meat to cooking you can uses a variety of techniques to make it tasty. A few techniques that I use are marinating, slow cooking or a combination of the two. In the winter time slow cooking is probably your best option. You can do this […]

I have a really good friend who always asks me how it is that I manage to make meals six nights a week with my schedule. Doesn’t it take lots of planning? Aren’t you so tired at the end of the day? Yes, planning helps.Yes, I can be really tired at the end of the […]

One thing that makes my soup taste better than some of my friends and relatives is that I typically use homemade stock. I often make soups requiring a poultry or seafood/fish base. For the “chicken” stock, I like to make it with the offal, neck, backbone and extra skin from a whole chicken that I’ve […]