Category Archives: Technique
Degrease the censer, for I’m about tread on hallowed ground. Today I tackle how to most effectively prepare coffee for human consumption. “OMG”, you’re saying, “hasn’t that been laid to rest?” You snort and adjust your sleeve for dramatic effect … Continue reading
Remember the sheet cake? The darker times of our recent history found us as drooling jackals eyeing one another’s styrofoam plates as we uneasily jockeyed to be the next to gnaw at the kill. The kill being a sheet cake … Continue reading
Appearances define your success. It is expected that a master chef can rattle off the comprehensive ingredient list of any foodstuff with a dip of her finger and a tap on her tongue. To maintain this appearance, training will only get … Continue reading
“Enis!” I cringe whenever my pastry chef, Pétard, shrieks my name. Pétard is a nervous, wiry boy who sneaks out of bed in the early morning to pilfer hummingbird feeders on his way into his 4am shift, re-upping with Red … Continue reading
Uniformity defines a good slice of bread. Knots, whorls, and grades hallmark the rough ware of swarthy, unkempt bakers of ages past. Industrial bread slicers now produce pristine planes for industrial chefs, but what of the small commercial kitchen or … Continue reading
Sometimes recipes call for fish. Don’t panic! Fish is easy to make. Start with high-quality meat.