Food Science
Let’s have a jam session!
We’ve looked at heat, acid, and salt as food preservation ingredients. Now let’s have some sweet talk about sugar used in preserving. Jams, jellies, marmalades,
November 8, 2023
Chef Colleen’s blog shares her quick take on recipes, food, cooking, nutrition, healthy active living, and whatever else strikes her fancy – or your fancy.
What do we mean by that? Send in your cooking-and food-related questions and Chef Colleen will answer them. It’s even better than being able to call your mom about how to thaw that Thanksgiving turkey… unless your mom is a food scientist and chef too.
We’ve looked at heat, acid, and salt as food preservation ingredients. Now let’s have some sweet talk about sugar used in preserving. Jams, jellies, marmalades,
I’ve received so many questions from readers about pickling and canning that I thought I’d share them with all of you too. Q: Colleen, are
Effectively preserving food could mean the difference between a lean winter and starvation for many humans throughout history. Our persistent ancestors discovered everything from freezing,
There are some plants can be used as herbs (i.e. their fresh or dried leaves and stems) that also produce edible and tasty spices (i.e. their seeds).
Dear, Water I owe you an apology. I have treated you like an annoying drip for so many years and yet you have made my
Last week I talked about fragile herbs. This week, of course, I’ll share my favourite robust herbs. As counterpoints to their sensitive kin, robust herbs
Some herbs are just more delicate than others. I call them the fragile herbs. They bruise easily, they don’t like the cold, yet they shrink
Nothing will elevate your food and your cooking the way seasoning it will. You can create dishes with bold and defined flavour or nuanced blends
Nope, I’m not talking about taking etiquette classes or studying the classics. We are literally talking about how the flavour of foods are determined and
Seafood lovers love bouillabaisse, a seafood soup or stew that’s brimming with intricate flavours and every kind of seafood. Traditionally, this French dish simmered all
