Cooking techniques and tips | Page 6 of 6

That’s So Corny, Irene!

Published by Alice + Friday, August 26, 2011 Permalink 0

by Alice DeLuca

A Brief History of Creamed Corn and What to Pack in Your Hurricane Survival Kit

This season, our thoughts turn to hurricanes and the darker part of the year. My own thoughts wander quite a bit, as a matter of course, and I find myself thinking about creamed corn, and specifically canned creamed corn, a staple of the American baby boomer childhood larder.

Creamed corn and a particular type of silver-labeled canned peas are tied to deep memories of preparations for stormy weather. We always had cans of corn, peas and baked beans, and kerosene and candles, in case of emergencies, storms, and power failures.

How to build a recipe: a video by Grant Achatz, chef of Alinea

Published by Jonell Galloway + Wednesday, August 10, 2011 Permalink 0

by Jonell Galloway

I always say to build a recipe you have to know how to think with your tastebuds. Here’s a video with a thorough explanation of the process by one of the best in the world: Grant Achatz, chef at Alinea in Chicago, Illinois, in the U.S. He approaches it in an intuitive, yet logical manner. I strongly advise up-and-coming chefs to watch this. It holds lessons for life.

Click here to watch video.

Image courtesy of Caroline. Grant Achatz in center.

Cailler Chocolate Museum in Canton of Fribourg, Switzerland

Published by Jonell Galloway + Thursday, August 4, 2011 Permalink 0

Cailler Chocolate Museum in Canton of Fribourg, Switzerland

by Jonell Galloway

The Maison Cailler (Nestlé), in Broc, in the canton of Fribourg in Switzerland recently opened its doors to the public. The factory, built in 1898, and still in operation, has been converted into a chocolate museum and visitor center. It offers an interactive audiovisual and guided walk through the factory-museum which explains everything aspect of chocolate making.

The fact that it’s located in a working chocolate factory enhances the experience, and the guided tour explains the history of the factory from its beginning in 1898 to present.

The 7 million CHF renovation project created nine themed areas, including Aztec temples and Swiss hillsides, says Aus Food News. Since the factory is still up and working, you can actually witness chocolate bars being made.

Invest in Your Health with a Cobb Grill

Published by Jonell Galloway + Friday, November 12, 2010 Permalink 0

The award-winning Cobb Grill is on sale online at Eboutic until 18 October.

Photo courtesy of Eboutic.

These grills are unique in that they are compact, lightweight, come with their own tote bag, and emit practically no smoke. They are only 12in/30cm high, 12in/30cm wide, weigh 8.5lbs/4kg, and are tabletop.

Recipe: Making Your Own Crème Fraîche and Crème Fraîche Ice Cream

Published by Jonell Galloway + Tuesday, November 9, 2010 Permalink 0

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Recipe: Making Homemade Crème Fraîche + Crème Fraîche Ice Cream

Many people think French crème fraîche, translated literally as “fresh cream”, is the cream of all creams.

Whether you do or you don’t, some recipes really do require cream of that particular consistency and acidity. This is by no means available in all countries. And then, you might just like the taste of it. One can always find an excuse to make crème fraîche!

Photo courtesy of Fraternity Kitchen.

I ran on this article by Lia Huber yesterday that not only tells you how to make your own crème fraîche, but also includes a recipe for crème frâiche ice cream. This is, of course, for a day when you’re not counting calories and cholesterol!

The ingredients are simple: full-fat milk and buttermilk (petit lait, lait fermenté, or babeurre, in French). You do have to allow a little time, since it can take 12 to 48 hours to reach the proper consistency. Once you’ve made it, it will keep for a couple of weeks.

Recipe.