Dry Storage:

guides for the home cook


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Welcome To DRY STORAGE:

Guides For The Home Cook!

An in-depth online resource designed to make you the best

you can be in the kitchen! I will add one new guide a month...

Check back often!


Dry storage, cream based desserts, dessert sauces

Cream based desserts often include dairy, eggs, sugar, and a flavoring, such as vanilla. The dairy in cream-based desserts can range from milk to heavy cream to soft cheese. The eggs in desserts can be used whole, yolks, or whites – or a combination of. Cream desserts will then have a sweetening agent and a flavor. Desserts, in general, but especially when it comes to plating are very time consuming. Desserts, out of any course of the meal, typically have the most elements and contrasts.
David cooks dinner, personal chef, gather food studio, cooking classes, recipe, recipes, recipe index, recipe search, dinner, romantic dinner, private dinner, personal dinner, dinner recipes, Colorado springs, Denver, Colorado, private chef, personal chef in Colorado springs, pressure cooker, instant pot, instant pot recipes, pressure cooker recipes, taste vs. flavor

Is there a difference between taste and flavor? Yes!!! Read this guide to learn about true tastes, aromas, and how your brain interprets flavors! Plus - more than you probably ever wanted to know about Taste Buds, how volatile and non-volatile compounds work, and how smell can enter your nose through a "back door" through the mouth.

david cooks dinner, gather food studio, personal chef, colorado springs, how to plate, plate design,

Cooking for someone is the quickest way to their heart. But did you know that you can up that experience just by taking one extra little step? ... by plating it for the person that is about to eat it. Remember, the eyes eat first, and you can create an extra special experience for someone by putting your own, last and final touch on the plate (just remember to wipe off the fingerprints). In this post, I'm going to talk a little bit about some things to consider when you are plating food.

david cooks dinner, gather food studio, personal chef, colorado springs, cooking methods

Heat is the very basic element that we use to change the chemical composition of food to make it more palatable and digestible. In this post I talk about everything heat. How do we use heat to cook? What is the Maillard Reaction and Caramelization; and the difference between the two. Dry heat vs. Moist heat – and combination heat. Different types of heat transfer: conduction/convection/induction/radiation. And the basic cooking techniques - What are they, what are they best for, and tips and tricks to get the most flavor out of food using nothing more than heat

david cooks dinner, gather food studio, personal chef, colorado springs, how to buy meat

Have you ever wondered what to look for when buying meat and poultry? What do all of those little stamps on the label mean?  What is the difference in grading? Check out this guide so the next time that you go to the meat counter at your local butcher, you can make very informed decisions about the meat and poultry you are buying, and what cuts of meat are best for specific cooking methods.

seafood guide, fish guide, how to buy fish, how to buy shellfish

Have you ever wondered what to look for when buying fish? Check out this guide so the next time that you go to the seafood counter at your local fishmonger, you can make very informed decisions about fish and shellfish; what to look for, and what to stay away from!