by Chef LAM | Apr 13, 2016 | Braises and Stews, Caribbean Recipes, Cooking Tips
Traditionally used to cook less tender (and less expensive) cuts of meat, braising was once hailed as a peasant dish. And, at one time it was unheard of to use anything but red wine to deglaze pan fond and use rich stocks and demi-glace to make up the cooking...
by Chef LAM | Feb 24, 2016 | Cooking Tips
I originally wrote “Cooking tips for one” early last year….two or three weeks into me blogging. A small fish in the big world of blogging – scheduling topics, choosing best times to write and post about the recipes created; praying for long lasting natural light to...
