Culinary News

Category: New Discoveries

Sriracha Alternatives

June 10, 2014

With the politics of the popular condiment Sriracha, it’s time to search for something new. These sauces are great on their own but an example of what they can enhance are marinades, vinaigrettes/ dressings, aïoli, or Crème Fraîche. If you want to explore similar sriracha sauces, here are some alternatives: Sambal- Medium spicy with a great balance …

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The Trend Of Sprouting

June 9, 2014

Sprouting is the traditional practice of drying or dehydrating a legume/grain just until it starts to sprout and before it is fully sprouted. Sprouting softens the grain so you can cut down on the cooking time and increase the nutrient value. If you want to really maximize the nutrients, you can bypass the cooking process …

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Get A Taste Of This Flavored Oil

June 9, 2014

Macadamia Nut Oil is a fairly new flavored oil to hit the shelves. It has been around for a little while but I have noticed it showing up in more places lately. The flavor profile of macadamia nut oil, sometimes called Mac Nut Oil, is intense, nutty and sweet. The oil is cold pressed from …

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Introducing…… Preppings

June 1, 2014

What excites a chef is the freedom of discovering new and unique ingredients. Recipes are much too structured, restricting and stagnant for the creative process, and the chef just wants to invent, resurrect, innovate, create and deconstruct….. not follow. Preppings was designed to help inspire with an extensive database of information that helps the chef …

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Quats Of Many Flavors

April 5, 2014

The kumquat is a great mini citrus for using to make a jam or sauce to compliment fish or poultry. But for those of you looking for an alternative for the kumquat, you should seek out one of the other great alternatives such as the limequat or the mandarinquat. The mandarinquat is one of my favorites for its …

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It’s Purple Season

March 23, 2014

Poking around the farmers market I found some common ingredients in their purple form. For the most part the flavor tends to be the same but the purple varieties can add some color to the plate. The cooking process will sometimes take the color away and look like their green counterparts. Purple Artichoke Purple Asparagus …

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