Ah September. It’s that time of year again. Weather is starting to get cold, reuniting with your old classmates and going back to the program you hate (or like, whatever you’re into). But even with all the school work piling up, there’s always time to cook. When going back to school, cooking should never be…
Category: Back to Basics
Back to basics: Smoothies part 3 (green smoothies that don’t suck)
Green smoothies has to be one of the most underrated drinks out there because people always has that fear of screwing it up and ending up making an unappetizing smoothie. This week I’m going to show you 3 green smoothies that are healthy and most importantly, actually tastes good.
Back to basics: Smoothie part 2
Since part 1 I only gave advice on how to make smoothies, I have some recipes that I make. Enjoy! Tropical Energy Smoothie: 1 cup frozen peaches 1 cup frozen mangoes 1 Banana 1 cup orange Juice 1/4 teaspoon turmeric 1/4 teaspoon ginger 1 scoop protein powder Crunchy Banana Chocolate smoothie: 1 cup bananas 1…
Back to basics: Smoothies part 1
Smoothies are like a get-out-of-jail-free card in a healthy diet because not only are they tasty, but you can jam a bunch of ingredients in just one glass. Knowing what to put inside your smoothie can save time, money and it can increase your nutrient intake. Step 1: Choose your liquids For starters, you need…
Back to basics:Mandatory Kitchen equipment/ supplies
Cooking without proper equipment and supplies is one my worse nightmares in the kitchen. It can drastically affect your performance in the kitchen, your speed, cleanliness and most importantly, your safety. You don’t know how many times I injured myself because of crappy equipment. Here are a list of equipment you will need in your…
Back to basics: Stocks
Every ounce of food is valuable and should be used. Having good food thrown in the trash is just as bad as tossing money out from our pockets. I am always interested in thinking of new ways to utilize all ingredients to their utmost advantage.
Back to basics (food safety)
We all have that experience when we feel sick from eating something. Could it be because of the ingredients we used? The cook? Methods we used to cook food? This week I’ll be covering food safety – I’ll try my best to keep it entertaining. I’ll touch on the main problems when handling food and…
Back to basics (Cutting)
As an experienced cook and home cook, I can’t stress enough that the size of the ingredient is extremely important while cooking. It can greatly reduce the cooking time and makes your dish more appetizing.
Back to basics (Chef’s knife)
Every knife has a different size, handle, and material for the blade.
The Culinary Storyteller 