The French Cook – What Is “Cookery?”

“Cookery is an art appreciated by only a very few individuals, an art which requires, in addition to a most diligent and studious application, no small share of intellect, and the strictest sobriety and punctuality; without the latter, the very best Cook is unavoidably deficient in the delicacies of his profession: there are cooks, and…

Most Wasabi is Just Green Horseradish

Wasabi is a Japanese plant most commonly used as a condiment for raw seafood and sushi. Grown along stream beds in the Land of the Rising Sun, it has a very pungent taste and odor with vapors that can stimulate the nasal passages more than the tongue. It also happens to be one of the few foods…

The Logistics of Pound Cake

This shouldn’t really be too much of a surprise. Pound cakes are generally desserts which utilize a pound of its four ingredients: flour, butter, eggs, and sugar. So, you’d have to do a 1:1:1:1 ratio of the ingredients to get that real “poundy” flavor (which tastes very similar to a brick) that equates to essentially 4 ounces…

The Danger of Rhubarb

The stems of a rhubarb plant are treated as fruits in the kitchen – similar to celery stalks – even though they are simply herbaceous perennials. However, rhubarb leaves are poisonous, and as they resemble spinach, they are always cut off the stem and sent straight to the trash.  Humans have been poisoned after ingesting…

Why We Say “Sleep Tight”

Did you know where the expression “sleep tight” came from? In the old days of inns, a bed consisted of a wooden frame with a rope zig-zagging from side to side. On top of the rope was a mattress. When the innkeeper tightened the rope that was sagging after many uses, he/she would tell guests,…

The Hidden Problem with Gluten

  In the current food industry, there is one big word that both chefs and customers throw around with a whole lot of gravitas: gluten. Since we are part of a cooking school, of course we have an obligation to say something informative. Let’s start off by copying and pasting the first paragraph from the…

The Big Trans Fat Lie

Did you know that even if your food label says “trans fat: 0 grams,” it may still contain trans fat. Yeah… Man, seriously. This is because, due to some extremely idiotic labeling rules, food companies only need to list trans fat content if the food contains 0.5 grams or more per serving!!! So, if a…

Do You Know with Dionot

An English muffin has never been baked in an oven. An English muffin is cooked on a griddle: you notice a wide side coated with corn meal; that is the side that went on the griddle first. The other side looks much smaller and has no corn meal; that is the side after the muffin…

Do You Know

Do you know the difference between  SAUTEING OR SWEATING? These two techniques become confused often. Sautéing is done at high temperature.  Sweating is at low temperature. Both techniques are done on the stove top with a small amount of fat. Sweating is mostly used for vegetables. Sautéing is usually with protein to sear in juices…