Compound Butter may seem intimidating. Especially when the name suggests something complex and when butter is $7.00 a pound. You…
Well-cooked scallops are like little tender morsels of ocean candy. But, poorly cooked scallops are like bland little rubber bullets.…
Welcome to my ChefsNotes.com! Today, we will discuss something near and dear to my heart: scrambled eggs. Scrambled eggs are…
Good morning, everyone, and happy Victoria Day. Today, we are going to do something a little different on the blog.…
In professional kitchens, soup is used as a way to mitigate waste. Vegetables that are close to spoiling, are used…
Boiling eggs is often considered one of the simplest tasks in the kitchen, yet it can be tricky to achieve…
Have you ever opened a cookbook, or read a recipe online and felt as though you were reading something in…
Whether you are just starting out in the kitchen or have been cooking for years, it is important to have…
Imagine yourself sitting at a table in a restaurant in Greece. The sea air gently blowing in from the open…
Poached eggs are a great alternative to both fried and boiled eggs. They also happen to be the style of…
It's that time again! Fresh local strawberries are appearing on grocery store shelves and at farmers' market stalls. That can…
What is a vinaigrette? How do you make one? And why should you care? Those are all good questions that…
It is spring, which means lots of rainy, dreary days spent waiting for warmer weather. What better way to perk…
If you don't love pork chops you have probably never had them cooked to perfection... Or you just don't eat…
Braising is a very versatile and important cooking skill to have. It allows us to take tougher cuts of meat…
Leafy greens are an important part of the diet. They are low in fat and calories but high in minerals,…
Over the last few weeks, we have talked at great length about four of the five classic French mother sauces.…
Over the last three weeks, I have talked about tomato sauce, béchamel, and veloute. Those sauces are three of the…
Last Wednesday, I wrote about how to make a bechamel sauce, and it's derivatives. The week before, I talked about…
Last Friday I did a post all about lasagna. In that post, I briefly talked about bechamel and how to…
Sauce making sometimes has this air of mystery about it. There is an implied complication that can deter people from…
When I was about twenty-three I made a switch from cooking pub food to fine dining. For me at this…
A first-rate soup is more creative than a second-rate painting. Abraham Maslow The first day of fall has come and gone.…
In French cooking, there is something known as Mirepoix. This is a combination of two parts onion, one part carrots,…
Let's start by explaining what an emulsification is and how it relates to cooking. An emulsification is a mixture of two…
I was recently asked for advice on how to learn to cook without measuring ingredients. As I actually get asked…
It has been my experience that the best way to consistently make good food is to not overcomplicate it. Keep…
Tomato sauce is one of those items that has been cursed by its commonality. Because the sauce is used so…
I like to imagine myself in the future as the best possible version of me. The ideal version of me. I…
When it comes to cooking curry, it can seem like a daunting task. The flavours are complex and layered, the…
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