My colleague asked me in the office kitchen today, “Why do some knives say ‘Do Not Sharpen’?” Until he asked me that, I never knew there were knives that manufacturers would actually say “Do Not Sharpen.” It only took me about a second to realize why, though. “Probably because those knives are serrated with little [...]
The question of culinary authenticity has dogged me for years. In fact, it has dogged me since the day I decided to properly learn how to cook. I began my pre-cooking days by blindly applying heat to ingredients to make such classics as Shake’n Bake pork chops and macaroni in Campbells chicken noodle or minestrone [...]
Readers’ Advisory: The contents of this post may be slightly tongue-in-cheek. Please consult a real cooking professional before attempting to follow these videos verbatim. Feel free to use them for inspiration and follow the broad strokes in the meantime. YouTube is a wonderful resource. It’s full of solid expertise, unimpeachable advice, and a plethora of [...]
All things must come to an end, and so my dim sum course at George Brown College has now also come to an end. Today was the last class for the course, and things wrapped up with a bang. We learned a few new items today, but really, today’s class was a graduation of sorts. [...]
Third time is not always a charm, as I found out in class yesterday. The recipe for stir-fried chicken and shrimp in bird’s nest is easy enough, and I figured no problems, I’m going to finish early. It was not to be so, however, because something can be easy to describe but not so easy [...]
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