© 2013 REMCooks.com
Having cooked in various capacities and for over 40 years I tend to take certain things for granted. I think we all do. We don’t mean to do so but we all get so accustomed to doing what we do that we forget someone may not know how to do that which we think is simple. We forget that someone had to teach us the most basic of things. Hence, the reason for this post. Continue reading
I realize we haven’t posted anything the last few days but we’ve been very busy prepping for Thanksgiving. We will have lots of recipes and a few stories to share once the dust settles. In the meantime we want to wish ALL of you a very HAPPY AND SAFE THANKSGIVING HOLIDAY!! Enjoy your time with your family and loved ones. We are ever so thankful for you and the friendships we have formed.
I’m sorry but I couldn’t resist. It just hasn’t been Big Bird’s year. 
Sometimes the focus of food is not on the dish itself but on technique. This is one of those times and this post is all about technique. Why in the world would you ever want a parchment paper lid? I already have lids with my cookware. Isn’t this kinda like paper dolls for kids? Well, not really. Continue reading
© 2012 REMCooks.com
Peter Piper picked a peck of pickled cayenne peppers. A peck of pickled cayenne peppers Peter Piper picked. If Peter Piper picked a peck of pickled cayenne peppers, where’s the peck of pickled cayenne peppers Peter Piper picked? He made hot sauce, that’s where. Continue reading
Have you ever noticed each region has its own style of cooking and some dishes immediately come to mind when you think of various places? For instance, Maine has its lobster roll. Chitown has its deep dish pizza. The South has its fried food. Louisiana has its gumbo. Well, Texas has its Tex-Mex and it sure is good. This recipe is for a Mexican style salsa verde (green sauce). Beautiful, green, tangy and slightly spicy! Just the way we like it. Continue reading
© 2012 REMCooks.com
A few weeks ago I posted I had just purchased a sous vide machine and was very excited to try it out. Well, I did and do I have a story for you! Continue reading
© 2012 REMCooks.com
The technique of sous vide is vacuum sealing your protein with whatever seasoning you want and cooking it low and slow for hours upon hours. Some dishes even go for days. Being an incurable foodie and techie geek combined, I’ve read about it, watched food shows using it and have wondered about it. I make a killer slow poached lobster tail that is silky smooth like I never imagined. It’s slow poached at 150 F for 45 minutes but it was remarkably difficult to maintain a constant temperature. How would a sous vide machine improve upon this or would it? Continue reading
