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Main Dish Meat Archive

Kitchen Conservatory is a cooking school with a kitchen store, because some tools have to be seen in action before buying. Every time we demonstrate the Cameron Stovetop Smoker and people taste how delicious the lightly smoked food is, we sell smokers. Plus, the smoker is easy to use (especially when the outside grill is […]

When Mickey Kitterman presented a non-corned beef menu for St. Patrick’s Day, we said, “great.” When we tasted the Irish Whiskey Butter on Guinness Rib-Eye Steaks, we said, “wow.” Don’t wait until March to eat this superb entree! Make extra of the butter sauce just to slather on bread. Adding flavors to butter, known as […]

A critical job in any kitchen is the clean up. Ten conscientious and hard-working people work as Kitchen Assistants at Kitchen Conservatory and they make sure that the cooking classes run smoothly and that the kitchen is cleaned up and ready for the next class. Our fringe benefits include delicious food and everyone who works […]

Sous vide is a method of slow-cooking food in a temperature-controlled water bath. Restaurants have machines to monitor the temperature, but can home cooks easily duplicate this technique? Pork chops are very difficult to cook because they dry out so easily. The meat is so lean that I had stopped buying pork chops. But I […]

Stew season is here, so I am celebrating cold weather with my favorite warm-up: a slow-cooked beef stew flavored with sweet raisins and honey and sour balsamic vinegar. Beef with Agrodolce Sauce 2 tablespoons olive oil 2 pounds chuck roast or beef short ribs 1 onion, diced 1 celery stalk, diced 1 carrot, peeled and […]

When I was growing up, fresh asparagus was a special treat whose spring arrival was much anticipated. We only were able to eat asparagus a couple of times a year. The rareness of asparagus was part of its allure. I once hosted an all-asparagus dinner party, featuring that delicious vegetable in every course. Then asparagus […]

No, you cannot plant garlic in the spring; garlic must be planted in fall and then the garlic grows over the winter. When spring arrives, the garlic plants are nearly a foot tall! Weeding begins in earnest and we will also feed the plants. We planted 2,100 garlic cloves last October (16 rows containing 130 […]

Perhaps no food strikes more fear into a cook’s heart than screwing up an expensive cut of meat. A standing rib roast is a wonderful choice for a holiday feast. Don’t let the butcher cut off the bones and “tie back.” The bones add great flavor and are wonderful to gnaw on. Since the bones are all […]

“I saw the week-long cooking class for $1,000 that you offer and said to myself, that’s crazy! But I am interested in going cooking school, so I checked into some of them and realized that they cost $2,000 per week. Now your class seems like a bargain!” said Carol, who did attend our five-day Mastering the Art […]

Where to find the best burger? At home, if you make it yourself. A delicious burger is made from freshly-ground meat, lightly packed, cooked on a high heat for a short period of time, and served on a homemade bun with homemade sauce. Yes, you can make this delicious treat. Once you taste your own […]