Whether you want to admit it, or not, food is a science. Yes, I know it is also an art and a sociological event and cultural and all those other things that we can get so passionate about. But, it doesn't change the fact that you are messing with science when you are cooking. I'm sure there some cooks out there who just have a natural born instinct as to what to do in the kitchen. I am NOT one of those people, I told ya'll that in the beginning. But, I do want to share a couple of links with you that I think really give good information as to why you get some of the results that you do with your cooking projects. A little education never hurt anyone, right?
The first link is the one that initially caught my attention today and I searched for the link that takes you to my personally favorite cooking show, America's Test Kitchen. The teacher in me loves when things get explained and both of these links do that well.
*Just to let you know, the following link may contribute to loss of appetite.
I apologize in advance. I came across an article that I think is important for all food consumers, us. Food articles, pictures, tv programs, classes, our friends and such tend to glorify food and elevate it to an almost iconic status where most of us "bottom feeders" don't even recognize it. I'm posting this link to help demonstrate that food is and always will be the sustanance that we draw our life energy from so that we can thrive and perform in this physical world. It can get pretty basic. With that thought, we need to always have in the back of our mind, a discerning standard of "is this or is it not, beneficial to my overall wellbeing?" That little check will always be on your shoulder to help guide you in developing your personal food culture. If you don't seek out information that helps that "little voice" to do it's job, you'll eat anything, with consequences!
Sometimes, information that you might "skip over" in the newspaper/magazines or on television or from alerted family and friends might be the fact that there is a local event of a salmonella outbreak, or an egg recall, or that some people feel we need to know what products are Genetically Modified Foods, or how can you tell something is Organic, or not. With that mission, I am sharing a little link to give you just a taste of how the Food & Drug Administration affects your food world. I highly recommend you use your own browser bar to explore other articles that will enlighten you as to what are our current Food Laws (yes, they affect you) and other insightful information.
The article I'm sharing is not for the sensitive stomach, so brace yourself:
I'm very excited in that I've recently come across a website where concerned individuals have the opportunity to collectively address the FDA over labeling Genetically Modified Foods (referred to as GMO's which is Genetically Modified Organisms). If you are interested in the health risks of these Frakenfoods (foods created in a laboratory "like a frakenstein") this is your opportunity to sign a petition asking that the public AT THE LEAST be made aware of which GMO foods are in the public market for consumption and then they can make personal decisions as to whether they would like to consume these products, OR NOT!! Some people might have questions as to what could possible be wrong with ingesting GMO's. I think if you do a little research on bio-compatibility, you will see that it is a VERY serious concern. As the incidence of food alergies and other potentially related food/health/body & mind performace issues steadily increase, it's time food consumers begin to educate themselves as to what the food controversies are really about. So, with that lead in, here is the link that will further address the issue and offer an opportunity to add your name to the growing demand for the labeling of GMO's:
I soooooooooo apologize for neglecting our blog for so long. Life just keeps getting in the way of things I want and need to get done. That's my excuse....it's the best I have.
I just came across this clip and, SERIOUSLY, it tells the story of WHY France is so well known for their fine cuisine and their outstanding reputation in Food Culture.
We actually visited one of these schools that has a similar program in a small community and it was incredible how the program is managed and the food presented. It takes school lunches and school cafeteria workers to a whole new level!!
Enjoy! Bon Apetit!
I've told you, I'm pretty ignorant when it comes to food. That's why I like reading so many different kinds of articles on a variety of food subjects. This subject caught my attention because I simply thought there are no real good fresh fruit and vegetable choices during the winter because, as far as I knew, fruits and vegetables come in the spring, summer, and fall, not winter. But, I did find out that there are some fresh things that we can add to benefit a healthy diet during the winter months.
First, I would like to apologize to any and all of you who visited our web site and blog as I have been most neglectful to post anything lately. Secondly, I want to say "thank you" that you do visit and I hope you find something of interest that will keep you coming back for future visits.
We have been keeping very busy with the care of my parents, taking them to doctor's visits and a continuous effort to keep unpacking and getting their new home situated.
I was pondering what to write about and came across a term that is new to me and that I find intriquing. It's the Minimalist Approach to Cooking. I often write poetry and especially enjoy haiku which is a very brief form of Japanese poetry. So, I understand minimalism, in that regard. As a novice in the food world, I am curious how to define a minimalist approach to cooking. So, here I go on an internet discovery search to see what I can find that will introduce myself and those of you who are likewise interested to this new (for me) concept.
Hope you're as curious as I am!
http://www.examiner.com/cooking-in-west-palm-beach/minimalist-cooking-a-concept-that-can-change-your-whole-approach-to-the-preparation-of-food There is a button with this link where you can download a free minimalist cookbook as a pdf!!
Recently, I heard Chef Roland sharing with someone that it took him almost 40 years to develop his skills at making sauces. So many of us are happy with ketchup, or other condiments, or we have just evolved to believe that some flour and a boullion cube makes sauce and we are happy with that, so we don't know what the fuss about making sauce is really about. Actually, your sauce can make or break a good meal. Such a little detail but, well worth it. I thought we could take a little look at some interesting articles on the subject that will make it clearer that there really is something to be desired in the making of sauce.
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.
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.
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.
When Roland and I met, I was one of those people who opened the box or can and warmed up the family meal. After our marriage in 2005, I truely began to appreciate what food is really about, not only that it can taste very good, and be nutritious, but that it can be a celebration of who you are and the people that you share it with.