The French Cook – Cleanliness in the Kitchen

“Great cleanliness is requisite in the utensils you make use of: entrust to no one but yourself the examination of the copper utensils of the kitchen, which are very dangerous. Every time you use a stew-pan or other utensil, see that it has been well scoured and cleaned. The scullery-maids scour the outside of their…

Recipe – Honey-Mustard Glaze

The honey-mustard glaze should be added primarily to ham or other related cured meats. Recipe: Yield: 28 fluid ounces – or – 840 milliliters Estimated Time of Cooking: 10 minutes Ingredients: 1 pound – Honey 8 ounces – Dijon mustard 8 ounces – Tomato paste 4 fluid ounces – Red wine vinegar 2 ounces – Shallots,…

Why 70% of All Olive Oil is Impure

Olive oil is the blood of Mediterranean culture. Throughout history, it had a place in religious ceremonies, lighting, cleaning, medicine, economics, and cooking. Olive oil is as prevalent in a Mediterranean diet as bacon and eggs are in an American one. However, the olive oil you consume may be only a fraction of what it…

The French Cook – Cookery as an Art

“Cookery is an art which requires much time, intelligence, and activity to be acquired in its perfection. Every man is not born with the qualifications necessary to constitute a good Cook. The difficulty of attaining to perfection in the art, will be best demonstrated by offering a few observations on some others. Music, dancing, fencing,…

Recipe – Lentil Ragoût

Yield: 3 quarts – or – 3 liters Estimated Time of Cooking: No more than an hour Ingredients: 12 ounces – Lentils* 1 ounce – Bacon, chopped 8 ounces – Onions, minced 8 ounces – Leeks, finely diced 8 ounces – Carrots, finely diced 8 ounces – Celery, finely diced 2 – Garlic cloves, minced…

Why the Puffer Fish Can Be 1,200 Times More Lethal Than Cyanide

The puffer fish is one of the funnier looking animals in the world. Their primary defense mechanism involves gulping down enough water so that its belly extends to the size of a foam dodgeball. They are also considered to be the second most poisonous vertebrate in the world (right behind the poison dart frog). The…

Recipe – (Chicken) Stock

Stock is a flavored liquid preparation that chefs use as a base for many dishes, mainly soups and sauces. Making stock involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor. This recipe includes the basic ratio for chicken, veal, game, and beef stock….

Poem – Ode to Parsley

Parsley, oh parsley, you wondrous herb! You raise any dish’s caliber from just mediocre to superb!   With bright green leaves, curly or flat, Your versatility amazes us, and we are grateful for that.   You freshen our breath just when we need it most, Like if we eat too much garlic, or a big,…

The Secret Between Beavers and Vanilla Flavoring

Beavers are some of the more overlooked animals across the world: they cut down trees with their teeth, create small lodges on water using sticks and mud, and emit chemical compounds from their private parts that you have probably put in your mouth at some point in your life. In the food industry, beavers are…

Recipe – Fond de Veau Lié

As a flavorful brown sauce, fond de veau lié can be the basis for a number of other sauces. For example, it can be infused with fresh sage and then paired with a wild mushroom strudel. However, chefs use fond de veau lié mostly as a meat sauce or glaze (depending on how thick you…