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After being a stay-at-home mom for a few years and trying to decide what I wanted to be when I grew up, I stumbled across the Fox Valley Tech Culinary School curriculum. There wasn't a class that I wasn't dying to take. So I signed up for the accelerated program and got a part-time job working at a kitchen retail store. I was thrilled to be talking about cooking all day and then going to school at night and learning more about cooking. Now I have opened my own store and can't wait to share my cooking wisdom and learn from those who stop by. The only thing more fun than cooking, is talking about what you just cooked and what you're going to cook next.
Season to taste. It's the phrase you've seen in every cookbook. It's finally time to find out how to do it. The only two t What about turmeric, coriander, ginger, c That's not seasoning, my friends. Besides, it's time you clean those stale spices out of your pantry. Let'start with salt. It intensifies the flavor of your ingredients and brings them into focus. You want the flavor to be as intense as possible without the salt dominating. The only way to learn to do t I don't mean you should over salt a whole part of soup, but just a little bowl. Let's try it on a bowl of homemade unsalted c Here's what it tastes See? It feels out of focus. Let's add a pinch of salt, stir and taste. That's better. Let's add another pinch of salt, stir and taste. Even better, we'll keep going until it's too salty. There, yuck. The perfect seasoning was before that last pinch of salt went in. I can There is no undo button in real life, but that little bowl hopefully gave you enough intuition when to stop salting the big pot. We got our salt just right, but we can make it a little brighter with a splash of acidity. For c It's just Only taste here. Other acidic ingredients you might want to have handy are lime juice, red and balsamic vinegar and Dijon mustard. For other well-seasoned advice, And if you're ever in the Boston area, maybe I'll see you in one of my classes.
