Catering Co

• Twenty Kitchen Tips to Save You Time July 1, 2011
  1. Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips. 2. Use a meat baster to “squeeze” your pancake batter onto the hot griddle – perfect shaped pancakes every time. 3. To keep potatoes from budding, place an apple in the bag with the potatoes. 4. To prevent egg shells from [...] […]
  Chef Martin
• What Makes Meat Tender July 1, 2011
  Juiciness and tenderness are two very important factors when it comes to meat quality. Both factors are influenced by the cut of meat you choose and how long the meat is cooked. The more a muscle is used, the stronger, and therefore tougher, [...] […]
  Chef Martin
• What is Sugar? July 1, 2011
  What is sugar? The white stuff we know as sugar is sucrose, a molecule composed of 12 atoms of carbon, 22 atoms of hydrogen, and 11 atoms of oxygen (C12H22O11). Like all compounds made from these three elements, sugar is [...] […]
  Chef Martin
• Not a Cooking Post..but very relevant October 1, 2009
  The devastating floods that affected the Philippines look like repeating again this weekend. My beautiful girl has lost Christmas cards, letters and gifts, all material i know, but nonetheless items that are so important for sentimental reasons. The impending sense of fear at yet another flood devastation, the tragic life loses and hundreds of thousands [... […]
  Chef Martin
• Run out of an Ingredient? Substitute! August 19, 2009
  Here are some useful substitutions for common food ingredients in case you’re ever stuck in a jam (we’ve all been there before right?). Most of these are pretty standard and we’ll be adding more to the list as often as possible. As always, your suggestions  are welcome! Ingredient Amount Substitution Baking powder 1 tsp ¼ tsp baking soda plus ½ tsp cream [.. […]
  Chef Martin
• Latte Art for Beginners August 19, 2009
  When ordering a cup of cappuccino or caffe latte at the coffee house, you can easily tell if the barista truly has a passion for making a great cup of brew with a simple look. How? If the barista has taken the time to create an attractive design with the foam, such as the popular leaf [...] […]
  Chef Martin
• Ginger August 19, 2009
  Ginger was first grown in Asia where it is used for medicine as well as food, but is commonly found in India and has been used for centuries. It is used primarily as a spice in cooking but can be eaten whole as a delicacy and is considered the world’s most popular spice. It is [...] […]
  Chef Martin
• How to Make the Perfect French Fry August 19, 2009
  friend of mine asked me for some advice for making french fries as every time she tries to make them in her fry daddy, they come out soggy and do not crisp up no matter how long she cooks them. I gave her some advice on making french fries from fresh potatoes and decided to [...] […]
  Chef Martin
• Kitchen Tips August 6, 2009
  If you love to cook, then your kitchen is most likely ‘your domain’ in your own home and the place where you are most creative. Cooking can be very much an art form and like any great artist, your tools are there to enhance your art and help you be more productive. Keeping your kitchen [...] […]
  Chef Martin
• Run out of an Ingredient? Substitute! July 24, 2009
  Here are some useful substitutions for common food ingredients in case you’re ever stuck in a jam (we’ve all been there before right?). Most of these are pretty standard and we’ll be adding more to the list as often as possible. As always, your thoughts are welcome! Ingredient Amount Substitution Baking powder 1 tsp ¼ tsp baking soda plus ½ tsp cream [...] […]
  Chef Martin