The Single Most Important Ingredient In Making Pastry
We've all done it. With one bite of a truly perfect pastry, we've closed our eyes and sighed an almost sensual "Mmm!" Light and flaky, crisp and golden, good pastry just melts in your mouth. However, pastry has been proclaimed as one of the most difficult dessert elements to make. That's... More...
Christmas Cuisine in the Philippines
The Philippines, the only predominantly Catholic country in Asia, has it's own, not necessarily European influenced, loved Christmas traditions. As early as October the Filipinos are starting to ask and crave for these Christmas specialties such as Bibingka and Puto... More...
Becoming A Professional Chef - Is It For You?
by Mike Churchill, © 2006, All Rights Reserved You're known as a whiz in the kitchen. Your friends compliment your culinary skills with every new dish you create. From classic French baguettes to elaborate standing rib roasts, each creation is presented in style and is always met... More...
What the Pros Prefer: The Ins and Outs of Buying Cookware
by Mike Churchill It can be more complicated than selecting which toothpaste to use. There is a seemingly never-ending list of cookware types to choose from - all exclaiming that they are the newest and the best. While each type has its benefits, most home chefs and culinary school... More...
Which Knives Do Professional Chefs Prefer?
by Mike Churchill One look at the price tags and you'll quickly discover that all knives are not created equal. But why such a huge range in pricing? Are the more expensive knives really that much better? Will they last longer or stay sharp for an extended period of time? And what do... More...
Leftover Thanksgiving Turkey Ideas
The next day after Thanksgiving is marked by the appearance of a seemingly endless stream of turkey sandwiches. It is, in its own way, part of the American Thanksgiving tradition. But is slapping a few slabs of white and dark on wheat with a smear of Mayo the only thing to do with leftovers from... More...
Brine - It's Not Just for Pickles Anymore
Holidays bring out family traditions. That ornament you made in second grade hangs on the Christmas tree at your parents’ house, and the stories of Aunt Mary’s turkey fiasco make the rounds at the dinner table. Talking turkey eventually comes around to a problem that has plagued turkey cookers... More...
The Bizz Johnson Trail
Northeastern California is home to the scenic Bizz Johnson Trail. The trail runs along the Susan River in Lassen County. Bizz Johnson Trail follows the old Fernley and Lassen Branch Line of the Southern Pacific railroad. It runs over 25 miles from Susanville to Mason Station. The main trailhead... More...
Chile Con Carne: A History
It's simple really. Peppers with meat in a spicy stew with tomatoes, onions, beans and other ingredients in as many variations as the mind can muster. From Baja to Cincinnati right through the heart of Texas, where it's the official state dish, chile con carne, or chili for short, is among the... More...
Heart Healthy Cooking Tips
Taking care of the old ticker requires exercise and a decent diet. There's simply no substitute for either. We'll leave the aerobic concerns to more informed minds and stick to the stuff that goes in the gut, namely the heart healthy foods everyone needs to stay fit, and the heart healthy... More...
Cooking School 101: Preparing Juicy Shrimp Every Time
by Mike Churchill Want to strike fear into the hearts of most cooks? Ask them to prepare shrimp. It's reportedly one of the most unnerving foods to make, according to Global Seafood Magazine. That perception seems odd, considering shrimp are - in actuality - one of the easiest of all... More...
What The Pros Prefer: What To Look For In A Food Processor
by Mike Churchill In 1973, Carl Sontheimer took the culinary world by storm. He adapted a French industrial blender for home use. It was outfitted to do far more than blend. The landscape of cooking schools as well as professional and home kitchens has never been the same.... More...
Expert Tips for Exceptional Soup
by Mike Churchill Ask grandma and she’ll quickly tell you time is the secret ingredient in well-made soup. Professional chefs and cooking school instructors agree. That’s because all the different flavors that go into the soup pot require time to defuse and meld. Tossing chicken,... More...
What is Organic and Fairtrade Olive Oil?
Organic olives are used in the production and many people say that the taste is superior to non organic olive oil. Olives are typically grown in the Mediterranean, with its hot dry summers and cool winters it is the ideal habitat of the olive tree. Olive oil is the oil obtained from the fruit of... More...
Professional Secrets For Creating Mouthwatering Cheesecake
by Mike Churchill Dense and rich, light and fluffy or silky smooth, cheesecake is one of America's favorite desserts. Because the basic recipe can have so many variations, the chef who bakes this self-indulgent treat can get as creative as s/he wants. Plain cheesecake is the perfect... More...