I just returned from gastronomic heaven in NYC. One day we even had a double dose of Daniel!... Cafe Boulud for lunch and the restaurant Daniel in the evening. I feel like I have been trying to commit suicide by eating! Going to restaurants is always a shot in the arm for trying new things or getting out of a cooking rut. What did I learn? Never weigh yourself the morning after a week-end like that!!!

Flavor Secrets: Back to the Basics cookbook

I couldn't be happier with the reception for my new cookbook. I knew that chefs who looked at the galleys liked it. But now, customers are reacting the same way. This is really important to me because I wrote it from my heart - for you... my students and others who want to learn to build flavor cooking at home without professional equipment.

The book focuses on different cooking techniques and "secrets" of building flavor, as well as what you can make ahead and what you can do to save money by using leftovers. It's available at www.amazon.com and www.spitzpress.com. It would make a great holiday present for anyone who loves to cook at any level. Please take a look and then join me here with your cooking questions.

Caramelization

Caramelization is really a mis-used term. We all know that it means "browning"but it actually only applies to the browning of sugars. When you brown proteins, what you are seeing is actually something called the "Maillard reaction". This is the correct chemical term for what is happening. What's important though, is that browning increases flavor. Whatever we call it, it does make things taste better and that's what counts!

Oil Storage

I just received a question from a reader of my book about keeping oils in the refrigerator. He found that the oil thickened and then he had to leave it at room temperature a long time before he could use it. You can handle this two ways. One is to pour the oil into a container with an opening large enough to accommodate a spoon or ladle which you can use to place the oil in your pan when you want to use it. The second is to keep enough at room temperature for short term use and replace it when it's gone. Oils can quickly become rancid, so be sure to keep them out of the sunlight and at least in a cool, dark place.

Flavor Secrets

Hello food lovers! My name is Chef Lynn and I'm an experienced cooking teacher. In this forum, you can share recipes and ideas or ask me anything you want to know about cooking. I'll check in as often as I can and answer to the best of my ability. Let's talk about food!

I have just released a new cookbook called "Flavor Secrets: Back to the Basics". In the book, I share tons of chef tips (that I call "secrets") for building flavor when cooking at home. You can find out more about it at www.spitzpress.com. My cooking class web-site is at www.curious-cooks.com.