Culinary 101

Sofrito

Posted by on Jan 10, 2012 in Culinary 101 | 0 comments

Sofrito

Print PDF Sofrito – This is the beginning of lots of different Puerto Rican recipes. I have it in the ones you need, but didn’t want anyone to have to search all over the site to find it if they wanted just the sofrito. This will make way more then you need, I make a huge batch in my food processor and freeze it in one cup portions. Feel free to scale this way down (divide by like 4 or so) especially if you don’t have a food processor. I do recommend making the extra and saving it if you have a food processor though. You are going to want to make this again and it will...

Read More

Champagne and Sparkling Wines

Posted by on Dec 21, 2011 in Culinary 101, Food Journal, Holidays | 0 comments

Champagne and Sparkling Wines

Print PDF It’s that time of year again everyone, Yay!!! Time to break out the Champagne and Sparkling wines (not that I wait until this time of year)! :D ! I’m super excited anyway though! I just love how happy and fuzzy everyone is right now! Is it all the drinking :)?I have a very deep love and passion for wines too. I know they can be a little intimidating or confusing for a beginner though (I was there once too). So, here’s a quick Champagne/Sparkling Wines 101! What is the difference between Champagne and a Sparkling Wine? Champagne is both a province and a wine....

Read More

The Cookie Method – How to Properly Mix Your Dough :D!

Posted by on Nov 14, 2011 in Culinary 101, Food Journal | 0 comments

The Cookie Method – How to Properly Mix Your Dough :D!

Print PDF What is the cookie method you may ask? Well, let me tell you. The cookie method is the fancy (or not so fancy depending on how you look at it) way that professional chefs say “how to mix your cookies right”. There are three different ways of mixing including; the one-stage method, the creaming method (this is the one we will be concentrating on the most today), and the sponge method. Here is a brief overview of each. The One-Stage Method-This  method is not used very much because the baker has less control over the mixing than with other methods. However, when you...

Read More

Table Salt – Strangely Not for the Table

Posted by on Oct 14, 2011 in Culinary 101, Food Journal | 0 comments

Table Salt – Strangely Not for the Table

Print PDF In my childhood and, I suspect in most of yours, I was trained to use the iodized salt that comes in the blue cylinder. You know the one. It wasn’t until I was about 20 that I found out about Kosher salt and not until Culinary school that I found out about all the other wonderful salts out there. So, I thought today I would give everyone some salt basics. With just a few simple tips you will see a change in your cooking. First lets talk about what salt is. Salt is a chemical compound (NaCl – Sodium Chloride) that occurs naturally in the Earth. All of us come equipped...

Read More
Return to Top ▲Return to Top ▲
website security