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1.Cooking Class....So the soup you made was really good, except the potatoes fell apart!
When soups contain several different vegetables and meats, as most soups so, you need to take into account the cooking times of each item. There are two ways to control the cooking results in your soups: One..add the items according to their timing requirements. An example would be that celery takes longer than corn. Therefore, you...Continue

Sharon was particularly fond of thickening soups either by pureeing some of its contents or.......Continue

Drying, one of the oldest ways of preserving food, is being rediscovered by people who want a low-cost, energy-efficient method of putting up fresh fruits, vegetables, and herbs. Drying preserves food by removing 80% to 90% of the water that spoilage organisms--molds, yeasts, and bacteria thrive on. Because so much water has been removed, dried foods take up 1/6 to 1/3 the storage space of whole foods. Dried foods without rehydration have more calories, flavor and nutrients compared to their whole food counterparts.....Continue

To most of us, none. But when your reading a label, it can make all the difference in the world. Stocks and broths are virtually the same. You take all those little leftovers, put them in a pot, cover then with water...and cook slowly, for a long, long time. Bouillon differs in that...Continue

For years classic chefs have used a sachet bag as an important part of their seasoning bag of tricks. The occasion may arise when you prefer not having all those little pieces of herbs floating around in your soups and sauces. This is the time for the sachet bag....Continue