From the Spice Road
The Art of Flavour Food Blog
From the Spice Road
The Art of Flavour Food Blog
Happiness is building your own family recipe
We can take it that our subscriber members across Australia know a thing or two about cooking.
You need only to look at the Comments and Suggestions page in this Blog every Sunday to see the home cooks level of understanding and enjoyment of working with natural ingredients.
From the Spice and Silk Road to the Art of Flavour Post
It is difficult not to underestimate the importance of sauces in our home cooking.
Sunday Art of Flavour readers may have noticed that we often pair Turmeric and Ginger in our recipes, so it was nice to see a note from reader Paul Theo building on this and suggesting a new flavour Trilogy: Turmeric, Ginger and Cinnamon
Why flavour in our culinary world should come in three's I can't tell you. I can only assume there must be some divine purpose for our eating enjoyment that counts three as important.
The Spice Road for the Art of Flavour
Readers will have noted our unbridled love for Anchovies. For this we make no apology.
From the ancient Spice Road to the Art of Flavour
Our Reader Stephanie's.comment last week on the importance of when to add butter to a sauce has sparked further comment and in particular, the need for emulsification in some sauces and vinegraites.
From the ancient Spice Road to the Art of Flavour
I know this has been said before but as Home Cooks we are much like an artist with a palette.
From the Spice Road to the Art of Flavour
You have to feel for Allspice, a Caribbean Spice and native of Jamaica. It must be hard to be part of the brightness of so many recipes and seasonings but never making centre stage in the world of gastronomy.
From the ancient Spice Road to the Art of Flavour
The note from Reader Ken Bromley was fairly direct. It seems to me, he said, that you guys have covered olive oil and butter. You have discussed Lard in our cooking and you have recommended we do all our frying in Ghee or Tallow.
From the Spice Road to the Art of Flavour
On a busy mid week it is totally proper to be interested in only two things for the evening meal. The first is health, that is obvious. The second is creating the best natural flavour in the shortest amount of time. Without the need to be too chefy.
A Spice Road to the Art of Flavour
On occasion, our Readers will have noted that from time to time we have invited discussion with the question; Is cooking a science or an art ?
