Intensity of flavor

Most cooks will know to agree that “Intensity of flavor is important.”  It just sounds delicious.  But I haven’t come across an instructional cookbook that explains why exactly it’s important or how it’s achieved.  I think I’ve learned something about…

March cooking

I did a bad job writing down meals this month. I got in a funk and forgot to write down the first missing block. The second set, more reasonably, is missing due to vacation and Easter weekend (the in-laws hosted).…

Beef “stew”

I was short with some of the details in my post on stocks.  I thought I’d elaborate here on a new (for me) approach to stews. My current issue with stews and braises is that the meat is too cooked.…