Renee Shelton - Butcher. Baker. Bibliophile. Breast Cancer Survivor. Not Necessarily in that Order.
Escabeche is a cold dish of cooked fish that is marinated in a vinaigrette for a period of time or overnight. Swordfish, tuna, bonito, and mackerel all are popular fish to use. The fish is flavored in the marinade. Persian in origin, escabeche is popular in Latin American …
Agriculture Secretary Tom Vilsack and the EPA Administration announced a first-ever national food waste reduction goal – a 50% reduction by 2030 – joining with private industries and charitable organizations. This is after the joint USDA and EPA U.S. Food Waste Challenge initiative from 2013 …
Moist heat cooking methods are used to tenderized the meat, or to keep it from getting tough. Generally, the methods are more gentle so they can be used for more fragile items, such as poaching delicate lean fish fillets, but they can also infuse flavor into the …
Ceviche, also spelled seviche or cebiche, is a fish or seafood dish cooked or cured in an acidic marinade. Lemon and lime juices are the most commonly used citrus juices because of the high acid content, but orange and grapefruit juices are sometimes added for flavor. …
To begin setting up a cheeseboard, it is important to know what cheese is and the differences between the varieties. Cheese is a milk product produced by the coagulation of milk proteins. The milk can come from cows, buffalo, goats, or sheep. There are three basic …