Ask The Chef

Click Here to submit your questions.

Archive for October, 2007

oval dishers

maple syrup and maple sugar

how to make mayonnaise

time to plant garlic

the razor’s edge

Many recipes call for “reduction.” Reducing a liquid by boiling it down until it is half or third or a quarter of the original volume intensifies the flavor. A concentrated liquid adds more flavor than a thin liquid. Great sauces are made from reductions because the flavor base packs a wallop. Reductions are critically important […]