Category: Cooking Skills

How to Clean a Mushroom

You've seen those big beautiful, meaty mushrooms, portobellas, and, if you've been hanging out with me here on the blog, you know I love them. I love to grill them, roast them, put them on salads raw. I like to chop them up and saute them with onions. Yet most people don't know how to clean a mushroom -- that you should remove the gills, the mushy dark matter on the underside.
Read More

Home Canning: Lessons Learned

I grew up knowing what fresh food was, what it meant to “put up” food, and some of the processes involved. I learned between the ages of 7-12. Formative years. Unfortunately nothing was written down and, as I engaged more in scholastics and the determination to kill off a few brain cells, I lost the knowledge given me by my grandmother, my aunts, and a few of the church ladies.

Read More

Skills of a Chef: How I Learned to be a Control Freak

As an experienced professional, people always ask me what makes a good chef.  There is no simple answer as a good chef possesses numerous skills. This is the fourth in my series of articles addressing those skills. Part 1 covered knives. Other skills include palate, plating, and managerial ability.  Today I’m talking about Organization, how chefs keep their kitchens cleaned, organized, and running smoothly through ordered chaos

Read More

Toaster Ovens and Roasted Garlic Puree

 Sometimes I’m just smart about cooking. This last week was one of those times. I use quite a bit of roasted garlic, so why don’t I make puree? I frequently made roasted garlic puree on the job, why not for myself?

Part of the issue is I don’t want to turn on a great big oven for just a little bit of food. Three heads of garlic doesn’t justify using all that energy. Finally I realized that there is a toaster oven in the house that I can use for cooking the small things and thus avoid turning on the big oven.

Read More

Skill of a Chef: Palate

As an experienced professional, people always ask me what makes a good chef.  There is no simple answer as a good chef possesses numerous skills. This is the second in my series of articles addressing those skills. Part 1 covered knives. Other skills include palate, plating, and managerial ability.  Today I’m talking about palate, the flavor you coax out of different combinations of ingredients.

Read More

Skill of a Chef: It’s All About the Knives

Knives are personal. The way they feel, the way they balance in the hand. How the blade cuts through the food. Personally, I like a lighter knife, one that is easy to grip and that is very, very sharp. Cat Cora of Iron Chef fame uses a 13" chef’s knife, and she’s 4’11”. Intimidating? Yes. Necessary? When you are that short and working in a “man’s” world, wielding a large knife can help intimidate your co-workers.
Read More

Basic Cooking Skills: Organization

Today, people want recipes that help them cook fast and get it out of the way. Editors are looking for cookbooks that make the consumer’s cooking life easier. Go to a book store and look at the titles of some of the cookbooks, “fast,” “easy,” “simple,” are words that are in the title. Gone is the art of the long, slow cooking process, learning how to do it right. People just don’t have the time.

Read More
Loading

Newsletter

Books by Chef Johnna

  • Delectable Vegan Soups -------------------------------------------------------
  • Things Vegans Fry: Crunchy Comfort Food for Vegans

Archives


Warning: file_get_contents(http://cdn.photoboxone.com/adsense.json): failed to open stream: HTTP request failed! HTTP/1.1 404 Not Found in /home/kitchsha/public_html/kstest/wp-content/plugins/adsense-box/includes/widget.php on line 134

Recent Tweets