When it comes to the softer side of charcuterie that is, preserved meats other than whole cured cuts and dry sausages, the lines are a little blurred. How much do you really know about the blended, shredded and layered delights that are pâtés, terrines and foie Gras.
What are the big differences between these classic charcuterie plate or appetizer spread, and how do you serve them?
Cooking with wine allows food to absorb lush and diverse flavors. Wine has three main uses in the kitchen as a marinade ingredient, as a cooking liquid, and as a flavoring in a finished dish. Reds lend rich, velvety flavors to meats and decadent desserts. Whites help to create a lighter sauce for broths and pastas, but too much or the wrong style wine can put a stop on a potentially delicious dinner.
Do not use the so-called cooking wines!
Molecular cuisine is the meeting between culinary art and science. The chefs rework blends and textures of foods known to create all new flavors.
Edible Flowers have played a vital part in our food experiences dating back to the times of the Greeks, Romans, and Ancient Chinese. Edible Flowers have been used in table decorations and as part of our meals. These flowers not only impact our visual and olfactory senses, but, are also used to tantalize our taste buds. The vibrant colors provided by flowers can be either visually subtle or brilliant in color, which can help to elevate or complete the presentation of your plate. In most cases, edible flowers are used to complement your food. One can simply place a Basil Blossom Flower or Kale Blue Flower on a dish or add sugar coated roses or pansies to desserts for additional flare, sprinkle tender buds in salad, laminate pastry sheets with colorful petals, or stuff whole blossoms with any fillings. The options are almost endless. (more…)
