CR Johnson
It seems like only yesterday I sat down to write a blog entry about Shane’s death. Yet, here I am again, stupefied as I try to write about the death … Continue reading
Tip of the Day: Spoon-scrape Ginger
A staple ingredient of many Asian cuisines, ginger is a funny looking root. It’s knobby, gnarled and dirty, but you gotta love its pungent aroma. Sliced or grated fresh ginger … Continue reading
Tip of the Day: Mushrooms
Yesterday in class, we tried tens of different mushrooms: Shiitakes, pompoms, oyster mushrooms, white buttons, Portobellos, and hen-of-the-woods, to name a few. I had never been wild about mushrooms before, … Continue reading
How to Poach-Fry Eggs
Wait, what? A poached-fried egg? That’s right, my two favorite preparations of eggs all wrapped up in one. Our chef instructor, Patrick Clark (formerly of California Cafe at Stanford and … Continue reading
Tip of the Day: Get Rid of Garlic Breath
You’re on a date and you want the garlic rolls. Or you’re grabbing lunch and the garlic bruschetta sounds delicious. The only catch: garlic breath. Garlic’s funky effect on breath … Continue reading
Tip of the Day: Buy Unpackaged Spinach
One of my favorite healthy greens is spinach. You don’t have to be Popeye to enjoy spinach for its antioxidants, iron, and fiber at hardly any calorie cost. Everyone knows … Continue reading
Tip of the Day: Keeping Bread Fresh
Despite the low-carb diet craze of recent years, I still eat lots of bread. Who doesn’t? Proof of bread’s fundamental importance to our diet can be found in many old … Continue reading
Tip of the Day: Fresh Eggs
How can you tell if your eggs are fresh? Old culinary guides advised cooks to feel if the eggs were still warm to judge their freshness. However, since we no … Continue reading
Tip of the Day: Keeping the Kitchen Utensil Drawer Organized
After yesterday’s post about using metal skewers to test the internal temperature of meat, I realized I don’t have any metal skewers at home. I popped into our school library … Continue reading
Tip of the Day: Checking the Doneness of Meat
Ever wonder how a chef just knows when meat is done? When I cook meat at home, I’m always slicing into the thickest part of the meat, looking for color … Continue reading
