by Matthew Robinson | Jan 30, 2015
We have discussed it many times before. When we build our dishes on solid, flavourful foundations, they come out more delicious. There is no greater foundation for dishes than a good stock – the flavorful elixirs that carry the essence of the ingredients...
by Matthew Robinson | Jan 19, 2015
I like to poach fish. I especially like poached salmon. It is one of the fish that is built perfectly for poaching, meaty but still gentle. It comes out nice and tender and it really is simple to do. Plus, it can be done in one pot and, if I use a classic white wine...
by Matthew Robinson | Jan 16, 2015
Thank goodness for thermometers! They make cooking a lot easier. Thermometers, or something like them have been around for a zillion years, but a temperature scale that was refined enough for many uses and generally accepted didn’t come around until Mr....
by The Culinary Exchange | Jan 14, 2015
Ah asparagus: delicious to eat, but difficult to cook. Well, not really. You just have to know the right techniques for how to cook asparagus that’s slightly crunchy on the outside and perfectly soft on the inside. Asparagus makes a perfect side to many dishes...
by Matthew Robinson | Jan 9, 2015
Across the world wide web there are an abundance of recipes that use the terms stock and broth as if they are exactly the same thing. There is, of course, as with everything else on the internet, debates and chatter about the difference between the two. Through all of...
by Matthew Robinson | Jan 2, 2015
Everything great in cooking starts with having a good foundation of flavor to build on. One of the cornerstones of cooking is building flavors on top of flavors until a sort of taste harmony is put together in a whole dish. If we take the time to focus on creating...