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Chef Tim Says…. There are three reasons to use wine in recipes. One is as a marinade where the acidity aides in tenderizing meats and other ingredients. The second is as a cooking liquid. Either way, the main reason is that wine adds flavor to your [...] Chef Tim Says…. Mustard is one of those condiments that most folks take for granted. Most of us have at least a jar of yellow mustard in the fridge for sandwiches, burgers and the like. There is, however, a world beyond French’s prepared mustard that can [...] Chef Tim Says…. I love a good salad dressing and especially a great vinaigrette. So simple, yet so complex. The rich combination of silky oil with tart vinegar, flavorings and herbs is incomparable. The traditional vinaigrette, on [...] Chef Tim Says…. When I am giving talks, people will often ask about low-carb diets. Truthfully, the Atkins and South Beach diets are just plain silly. Worst of all, they’ve created a myth that pasta is bad for you. Really! Why would anyone ever want to [...] Chef Tim Says…. Technically, braising is simmering food in a small amount of liquid in a covered or uncovered pan or casserole. In some ways it’s similar to stewing, except that with braising there’s generally only enough water, wine or stock to add a little moisture [...] |
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