How Blanching Can Make You A Better Cook

December 23, 2014 0 Comments
How Blanching Can Make You A Better Cook

Why Professional Chefs Love to Blanch Ingredients You’ve probably read the directions in many different recipes. “Plunge into rapidly boiling water for one minute. Remove and plunge into ice water to stop the cooking process.” – that’s Blanching It’s a technique that is called for frequently, but I think it is frequently misunderstood. I think […]

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2014 Holiday Gift Guide

December 17, 2014 0 Comments
2014 Holiday Gift Guide

 Looking For That Unique Gift For Your Favorite Cook? It’s that time of year again when you urgently try to find the perfect gift for that someone special who loves to cook but they have every gadget imaginable. Well, The Reluctant Gourmet is hear to help you find something new and different this year if […]

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Four Historical American Cookbooks

December 15, 2014 0 Comments
Four Historical American Cookbooks

  Looking for Something Special For a Home Cook This Year? I recently received four historical cookbooks from Dover Publications to review and talk about. Dover Publications is a publishing company founded in 1941 by Hayward Cirker and his wife Blanch and known for publishing books that are no longer published by the original publishing […]

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Top 12 Cooking Utensils to Have In Your Kitchen

December 9, 2014 0 Comments
Top 12 Cooking Utensils to Have In Your Kitchen

  What Are the Top 12 Cooking Utensils Every Cook Should Own? There are so many great cooking gadgets on the market and lots of options associated with each tool. What it’s made of? Size? Type of handle? Weight? Design? You may think this makes choosing the right one for you needs more confusing and […]

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Top Food Movies of All Time

December 2, 2014 4 Comments
Top Food Movies of All Time

A Collection of Great Movies About Food & Cooking There have been so many great movies with food and cooking in the storyline. Doesn’t it seems like there are more and more of these movies being made every week? I think it has to do with the greater interest in food altogether.  With so many […]

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Tsuji Culinary Institute – Japan

November 26, 2014 0 Comments
Tsuji Culinary Institute – Japan

How to Survive Japanese Culinary School Wanted to share with you this incredible video found on CBS online with Seth Doane visiting a famous and renowned culinary school in Osaka, Japan called the Tsuji Culinary Institute. I think you will find the school’s absolute attention to detail quite remarkable. The Tsuji Culinary Institute was founded […]

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Cost of Thanksgiving 2014

November 24, 2014 0 Comments
Cost of Thanksgiving 2014

  The cost of a Thanksgiving Dinner is up in 2014, but not by too much! I just read an article about the cost of Thanksgiving this year (2014) is going up but not by much. According to AP News, The price for putting Thanksgiving dinner on the table for 10 people is expected to […]

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What Is Baby Flounder

November 20, 2014 0 Comments
What Is Baby Flounder

Have You Ever Heard of Baby Flounder? Today I went to one of two of my favorite local fish markets called Bywood Seafood Market and asked the owner, Bill, what recommended for tonight’s dinner. He suggested the “baby flounder” that was sitting right next to the regular flounder which I soon learned was really fluke […]

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Simple Butternut Squash Soup Recipe

November 14, 2014 7 Comments
Simple Butternut Squash Soup Recipe

A Delicious Four Ingredient Squash Soup It’s hard to belive how good a soup with just 4 ingredients can taste and be so good for you. This soup is not loaded with salt like most of the commercial soups available to us and is rediculously easy to prepare at home. The soup is so naturally […]

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Know Your Knife Cuts

November 10, 2014 0 Comments
Know Your Knife Cuts

Most Important Knife Cuts For Home Cooks Knife skills are arguably one of the pivotal skills that separate the professional chef from the home cook.  Many home cooks are intimidated by the flourish with which knives are wielded on Top Chef and Iron Chef.  We are afraid that we might hurt ourselves if we try […]

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