One of the more popular hands-on classes that I’ve taught both here in Savannah as well as other places around the country, has involved the cuisine of northern Italy. Just like the United States, regional cuisines of other countries vary with the climate and geography. In the U.S. the concept of “Italian Food” is born from the eating styles of … Read More
Braising Basics
I can think of no other cooking technique that can produce deep intense flavors and fork tender texture with minimal work than the technique of braising. Braising is a combination cooking technique that utilizes both dry heat (browning) and moist heat (simmering) to produce a luxurious melt in the mouth feel and deep flavor out of otherwise tough lack-luster cuts … Read More