Monthly Archives: March 2016

Badly overcooked meat is the worse. Imagine making perfectly cooked meats every single time without fail? Cooking sous vide will achieve these consistent results. You will never have that moment where you pull the meat out of the heat, cut into the meat not knowing if it cooked to your desired temperature. Cut in and […]

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Why Yukon Potatoes instead of Russet Potatoes? This is because these lovely golden potatoes are fluffy, but still dense enough to hold its’ shape. Russets have a “flaky” texture due to the high starch and low moisture. It makes it good for absorbing milk and butter, perfect for mashing and baking. However, Yukon golds are […]

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Carrots are readily available all year round. These delicious root vegetables are best known for their rich supply of beta-carotene. They are a hardy vegetable that has a good storage period in the refrigerator, if stored properly. Simple and easy to put together. The prep time was less than 5 minutes! Especially since the carrots […]

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A couple Fridays ago, I invited some guests to join me for dinner. One of the guests had quite a few dietary restrictions, so I had to figure some appetizers that would fit her diet as well as not cause an allergic reaction. Both her and I share a love of cheese. So I really […]

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