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Cooking and Eating Glo...

By - Thomas Wenger,  April 21, 2015

Artichokes are native to the Mediterranean countries and are widely used in the cuisines of southern Europe. They make a g...view all

 
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Cleaning Prawns and Shrimp

By - Paul Hegeman,  April 21, 2015

Cleaning the daily delivered seafood is usually done first thing in the morning in restaurant kitchens. The kitchen is spo...view all

 
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Cleaning Mussels

By - Paul Hegeman,  April 21, 2015

A lot of people don't eat mussels at home. I think it may have something to do with the fact that they look so much differ...view all

 
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Clarifying Butter

By - Paul Hegeman,  April 21, 2015

Firstly to help us understand what clarified butter is, let us begin with what butter itself is. Butter is made up of thre...view all

 
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Chopping Herbs

By - Paul Hegeman,  April 21, 2015

Chopping herbs may sound easy enough, but there is a right and a wrong way. Many people over chop the herbs and are left w...view all

 
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Shucking Oysters (from...

By - Paul Hegeman,  February 23, 2011

Shuck em like the pros.

Shucking oysters is something every Chef has done at some stage. When I was initially taugh...view all