Since it is the summer months grilling is more popular than any time of the year, even at restaurants. Consumers are leaning towards lighter appetizers that are bold in flavor but fun to eat. The chicken and beef satays presented as fun finger food that can be served in a casual setting at home around [...]
With the weather changing we’ve noticed that Produce is becoming much more abundant (as usual) but that the herbs are looking very nice this time of year. With warmer weather sometimes lighter cooler food is more desirable so we’ve been developing a decent amount of salads. The Caprese Salad is a simple treat but can [...]
Condiments are one of the most important ways to translate flavor. they have the ability to turn an okay item into a great flavorful item. one 12 oz can of fire roasted diced tomatoes Ketchup of your choosing 16 oz bottle Chipotle in adobo puree (as desired based on spice level) Combine all the ingredients [...]
Ingredients: -flour tortillas -butter, melted -cinnamon sugar -Assorted Berries: strawberries/blueberries/raspberries/blackberries -brown sugar or honey -orange juice Chips: 1. set the oven to 350 degrees F 2. Brush the flour tortillas with melted butter and sprinkle with cinnamon sugar. Cut into triangles 3. Lay tortilla triangles out on a baking stone or cookie sheet lined with [...]
Looking for how to make the perfect potato salad with your family this weekend? Try these tips! The secret to a perfect potato salad: Getting the skin to stay on potatoes for a colorful roasted potato salad · Try blanching potatoes in boiling water, · Then run cold water into the pot of hot [...]
Ingredients: favorite Summer Vegetables Zucchini Summer Squash Eggplant Bell peppers Red Onion Fire Roasted Diced tomatoes Tomato Puree Seasonings: salt, pepper, cayenne (if you are feeling spicy) Wash all of the vegetables. Cut vegetables into bite size pieces, I like to quarter squash length wise and then slice into 1/4 inch thick pieces to make [...]
The Research Chefs Association, RCA, was founded as an organization to blend the discipline of the Culinary Arts with that of Food Science Technologists. Established in 1196 RCA has grown not only to include 2,000+ members but also to coin the world Culinology. Culinology is the fast growing discipline of practicing the blending of Culinary Arts and Food Science Skills [...]
Most hot sauces are a one dimensional heat, they consist of cayenne driven heat in sauces like Tabasco and red hot with a bit of butter or parsley. We like to make a more medium than fire wing that instead has multiple sources of heat. This allows the wing sauce to be appealing to both [...]
Foraging: the searching for and exploiting food resourcing. To Forage: the act of foraging Example: (1) we went foraging last week end (2) we foraged these last weekend Harvesting wild food is one of the oldest and most basic human activities. In today's society these skills are being relearned as the popularity of foraging is [...]
Gluten the protein found in foods processed from wheat or its related grain species. Gluten is a combintation of gliadin and glutenin conjoined by starch found in the endosperm of these grain species. Gluten the item that gives elasticity to pizza and bread doughs. Which ever definition of gluten you it is currently a leading [...]