Michael Sheridan
Using Cookware To Fight The Flab
It may be true that obesity is caused by a number of different things, but it is correspondingly true that eating superfluous fat contributes to the condition. This is something parents of young children in particular have to watch...
Date Posted: November 22, 2006
Thicken That Sauce!
With most sauces and nearly all types of gravy you will need to use a thickening agent at some stage. This may be one of any number of things.The most commonly used are starches of some kind, because they all have the quality of swelling up in any...
Date Posted: September 07, 2005
The Art of the Marinade
It's a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them.I'll go into why that is the case a bit later on, but for the time being let's just examine why we use...
Date Posted: September 05, 2005
Reductions; Proving That Less is More
Any liquid can be reduced just by heating it - but why would you want to do that?The answer comes back to two of our old friends, flavor and consistency (texture).By reducing any flavored liquid you intensify its flavor and at the same time thicken...
Date Posted: August 28, 2005
The Perfect Omelet(te), How to Cook It
Omelet(te)sThey’re easy to cook, right?We’ll see.The first thing to remember is that you need the right size of frying pan. This is more important than you may think.
Date Posted: August 16, 2005
Is Your Cookware Poisoning You?
For over 40 years scientists have known that the fumes from hot non-stick surfaces can kill birds such as canaries. So just how dangerous are they to you?Several studies have been conducted into health concerns surrounding Teflon, the coating...
Date Posted: August 11, 2005
Don't Burn It - Roast It!
Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it and then lower the level for the rest of the cooking time.This has become the...
Date Posted: August 09, 2005
Oil or Butter? They Are Both Fat!
Newsflash: there is a world beyond olive oil.Look, I like olive oil as much as the next person and I use it extensively in my cooking. However there are alternatives and there are very good reasons for using some of them.
Date Posted: August 05, 2005
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