by The Culinary Exchange | Feb 2, 2016
If you’ve spent enough time around a kitchen with a moderately competent chef, you’ve probably heard the term “roux”. A roux is a simple mixture of a fat and flour heated up to make a paste, which serves as the base for most sauces and some...
by The Culinary Exchange | Jan 27, 2016
Some days, there’s nothing better than to reach in the fridge and grab last night’s pasta dinner and reheating it for lunch. But in reality, if you’ve ever tried to reheat cooked pasta, it doesn’t always turn out so great. Unless you know the...
by The Culinary Exchange | Jan 26, 2016
If there’s one kitchen maintenance tip that we could give out, it would be to clean your cutting board. Seriously, clean your cutting board. It seems like something that shouldn’t need to be reiterated, but surprisingly it does. Cutting boards take some...
by The Culinary Exchange | Jan 21, 2016
When you think of “pasta” you probably conjure up ideas of rolling hills in Italy and old Sicilian ladies rolling out dough and making pasta from scratch. What you probably don’t think of are places like Japan or Thailand or Peru. But, ignoring...
by The Culinary Exchange | Jan 20, 2016
We’ve covered how to make pasta from scratch, how to cook pasta, and how to make sure your pasta doesn’t stick. The only pasta basic we haven’t covered so far? How to cook pasta sauce. And so, without further ado, here is a quick guide on how to cook...