While in San Antonio moving my parents, I happened to read over an article in the San Antonio Express-News (a real newspaper!) that got me to thinking.  The article focused on the notion that there are just some tools that are absolutely necessary to produce food.  And, there is definately no argument against that fact.  However, as with many passionate pursuits, practioners often indulge in the "latest and greatest", aspiring to reach perfection.  The article went on to canvas many individuals in the culinary arts, inquiring as to what was the one tool that they could not work without to get the desired results in their production of culinary delights.

As I read over the listed responses, I felt I needed to encourage those of you who are new to the field and those that have set their sights on culinary fame.  Watching my husband, Chef Roland Parny, work in so many different environments, many times in kitchens he had never visited previously, I am always amazed at his sense of ingenuity and adapability.  He can take the most primitive and challenging situation and "throw together" a delicious presentation of "whatever is on hand", working with whatever is available. 

I'm sure there are many people that believe they have to have certain culinary tools (great to work with) and particular ingredients BEFORE they ever try their hand at producing something in the kitchen.  Of course, there are basic tools, such as a knife, that are standard to any culinary project.  But, even without a knife, when one appreciates the charachteristics that each food item contributes to the nutritional needs and tasting experience, great food experiences can be enjoyed in even the most primitive environment!

One of the programs that Chef Roland offers is a culinary class that can be presented in your own home with you and a gathering of your friends.  It's a wonderful time to spend making memories as you and others work together to produce and enjoy your very own dining experience.  Whether you have the most sophisticated cookware or grandmother's hand-me-downs, a great culinary experience can be yours!  Feel free to contact us with any questions you have or let us know if you would like to book a class today.

Bon Apetit!

http://www.cooking.com/products/shprodli.asp?DeptNo=4000&ClassNo=0423

http://www.ochef.com/390.htm


http://www.lehmans.com/store/Kitchen___Helpers_and_Accessories___Utensils_and_Tools___Professional_Cooking_Twine___1070500?Args=

There are many aspiring cooks who prefer not to enter the realm of working with alcohols as it's not something that they would normally consume.  However, it's important to note that with most alcohols, very little, if any alcohol content is left during the cooking process.  I have included a very informative article as to how to cook with alcohol to capture the diverse and rich flavors that can be added to your favorite dishes.  There are several pages to the article and you can find the page selection button at the bottom of the article.  What I found interesting is that on page 2, a link is provided that will take you to a table prepared by the US Dept of Agriculture that charts the actual alcohol burnoff when using alcohol in your cooking.  There you will find what techniques completely remove the alcohol content or what percentage is left, depending on the cooking techinque.

Bon Apetit!

http://homecooking.about.com/od/alcohol/a/alcoholsub.htm

The objectives of good food are taste and nutrition resulting in a pleasant experience, hopefully memorable.  One technique used in a variety of ways to ensure a fine taste to almost any dish is reduction.  It's the life saver to spark up the flavor of any dish that might otherwise be drab.  I have found a couple of articles that explain the technique and offer examples of it's application.

Bon Apetit!

http://www.all-about-cooking.com/reductions.html

http://whatscookingamerica.net/WineInCooking.htm