cheftoddM

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A Consomme Recipe That You’ll Never Try

24th October 2012
I’ll admit it. You’ll never try this consommé recipe. Even my students in culinary college will make it once and probably never again. I try to bring you the best aspects of cooking and make it simple. But, there’s no way to make this clear and flavor... Read >

Make Tomato Sauce Like A Pro Not Like Grandma

22nd October 2012
If you still make tomato sauce like Mom or Grandma does, you might be missing some of the key elements to take it from fair to fantastic. The difference between a home cook and a professional chef is a focus on the METHOD for sauce making, not the recipe... Read >

All the Butter Facts From Culinary School in Baltimore

16th October 2012
There are a lot more butter facts than salted versus unsalted. This a question often asked of me. “Should I use salted or unsalted butter in my cooking”? Of course, it depends on the application, but there is so much more to consider when using this co... Read >

The Real Facts About Eggs Say It IS The Perfect Food

29th August 2012
Exquisitely simple, yet enormously complex, the egg is one of nature's marvels. The real facts about eggs have been scrambled in recent years, as they've gotten a bad rap for being high in cholesterol and fat. This singular view has ignored the enormous b... Read >

This Chicken Kiev Recipe Was Invented in Culinary Arts School

02nd May 2012
Most home cooks would begin searching cookbooks for a Chicken Kiev recipe that met their tastes, cooking skill, and ingredients on hand. This is most often a time consuming task. Actually, it takes MORE time just to find the recipe that it would to cook... Read >

How to Steam Food in Culinary College

18th April 2012
Welcome back to culinary college! Today’s lesson is How To Steam Food. I’m glad you are punctual to class because you’ll want every minute of this four and one half hour lecture and laboratory class. The students at Stratford University in Baltimor... Read >