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I always thought “stock” and “broth” were interchangeable, kind of like sweet potatoes and yams. But technically they are different! The main difference is all in the meat…
Broth is made by simmering water with vegetables, herbs or meat and/or bones for several hours. It is commonly used as the base for soups because it is seasoned. Technically, you [...]
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You know that holiday song, “Baby, it’s cold outside…”? Well, then baby it’s time to braise because nothing warms your soul more than a good-old pot of tender meat and vegetables! In a nutshell, braising is simmering food in a small amount of liquid. Usually, the food at hand is either tough cuts of meat like [...]
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Every other Wednesday, I walk home just a step quicker because I know there is a little gift waiting outside my front door. I lug the unassuming but familiar brown box into my kitchen and pull out all of the contents. Depending upon the season, I find vibrant Satsuma mandarins, tender Spring greens, just-pulled-out-of-the-dirt potatoes, [...]
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With the plethora of cooking classes offered in the Bay Area, it is hard to decide which to attend. There are fancy French ones with menus and ingredients you can’t pronounce but surely would impress even the best cooks out there, baking and dessert classes where you go for a sugar overload and then the [...]
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