Posts Tagged ‘pate’

Fish and Cheese Are an Awesome Couple.

 

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When it comes to cooking, there are a few old-fashioned rules that most home cooks consider sacrosanct, and even though they don’t necessarily make sense, many observe them religiously. One old-school rule, now pretty much flouted by everyone, is the practice of serving red wine only with meat and white wine with fish. Another so-called fish-rule many of us grew up with was, “fish and cheese don’t go together.” Continue »



Enrich Your Life With Gelatin

 

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We just got our first snowfall and with that thoughts quickly turned towards soups, stews and pot roasts. When preparing these cold weather classics it’s always a good idea to have a batch of beef or chicken stock on hand, and a well-stocked freezer (see what I did there?) will have a couple litres at least of each. A good stock differs from broth in that broth is typically a liquid that meat has been cooked in, whereas stock is a more flavourful, complex and nutritious, made from simmering the butchered bones, cartilage, and connective tissues along with whatever meat is on the bones, usually for a number of hours. These compounds dissolve during the lengthy simmering process into gelatin and it is this component that makes a stock luxurious, shimmering and smooth when liquid and a savoury jelly when cold. Continue »