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Kitchen Sanitation: Culinary School

Safe food handling is something that every cook and every eater must know about and put carefully into practice. Since throwing away food is throwing away money, learn how to take the best care of it. And harmful bacterial infections from improperly handling can cause everything from compromised immunity to food poisoning. Here are the […]

Tilapia en Papillote: Culinary School

Technique for Tilapia en Papillote ~ fish baked in parchment. Photos from culinary school, and a few tips for using parchment instead of aluminum foil. (Click to see the whole post.) Read full article on Culinary Reformation

Ratatouille: Culinary School

Ratatouille, a French vegetable stew made with eggplant, zucchini, garbanzo beans, tomatoes, onions, and parsley. We roasted the vegetables in the oven first, coated with olive oil, then baked them in the sauce for about half an hour. The Ratatouille was served with a pork loin roast and fresh-peach chutney. Read full article on Culinary […]

NaturOli Soap Nuts: Review and Giveaway

Soap nuts–the only “whole food” laundry detergent! I really like to use them for washing clothes, and this week have been able to use the same cleaning agent, in other forms, for different applications. In this post, I review the NaturOli Starter Package and giveaway one to a reader to comments. So come and over […]

Labor Day Webinar

On Monday, September 3rd, at 7:00 MST, I’ll be presenting an hour-long webinar, hosted by True Food Solutions, with the subject of True Food : Real Food. Go here to register! Read full article on Culinary Reformation

Tilapia en Papillote: Culinary School

Technique for Tilapia en Papillote ~ fish baked in parchment. Photos from culinary school, and a few tips for using parchment instead of aluminum foil. (Click to see the whole post.) Read full article on Culinary Reformation

Ratatouille: Culinary School

Ratatouille, a French vegetable stew made with eggplant, zucchini, garbanzo beans, tomatoes, onions, and parsley. We roasted the vegetables in the oven first, coated with olive oil, then baked them in the sauce for about half an hour. The Ratatouille was served with a pork loin roast and fresh-peach chutney. Read full article on Culinary […]

OATS: Cookbook Review and Giveaway

OATS: That’s What’s for Breakfast is the title of a new cookbook by the DeLadurantey sisters of Tennessee.  I met Hannah and Esther in Texas, and they are delightful young ladies. I love seeing so many young authors starting to write books and cookbooks. OATS: That’s What’s for Breakfast is a collection of creative recipes […]

First Day: Culinary School

First day of culinary school! I’ve looked forward to this for a long time! We initially learned about knife qualities and knife skills, and here are a few tips. Read about honing knives, selecting a new knife, washing knives, and more. Read full article on Culinary Reformation

Vinaigrettes: Culinary School

Culinary school technique: ratios of oil and vinegar in vinaigrettes, and principles of balance, flavoring, and emulsification. Read full article on Culinary Reformation

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