The term mother sauce is used in French cooking. Although there are an astounding array of sauces in French cooking, contrary to what you might assume, they are not all unique from start to finish. There are five main families of sauces, called the mother sauces, from which most sauces are derived. This system of organization, developed by Antonin […]
Clarified butter, also called drawn butter, is butter from which the water and milk solids have been removed. Although butter primarily consists of the solidified fats of the milk and water, some of the proteins from the milk, whey and casein, are also present. These milk solids tend to easily brown or burn during cooking at relatively low […]
Who Invented Ketchup? It would be easy to assume that ketchup was invented by some food company, like Heinz. The fact is that ketchup was absolutely never invented by one person or company. Heinz, however, does have something to do with how we know it today. American style ketchup, which is mostly thickened tomato sauce […]
You’ve seen both in baking recipes and no doubt you thought they were the same thing. Flour, sifted simply seems like a different way of saying sifted flour. Well, many people, when they use these terms in a recipe, probably do use them interchangeably but technically, they are different. Flour, sifted, means that you should measure the […]
There is, of course, more than one way to open a coconut. But some methods are safer than others. One method involves heating the coconut in the oven for 15 minutes, so that it develops fault lines. This, of course, ruins the juice and you run the risk of getting scalded by the juice or […]
Scrapple is a sausage dish enjoyed primarily in Pennsylvania Dutch region and in parts of the neighboring states of New Jersey, Maryland, and Delaware. Each region tends to favor different variations of the product. Most people outside these regions have never heard of it, but it can also be purchased as a commercial product in other U.S locations.