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http://www.culinaryagoge.com
My name is Eric and I am aspiring culinary artist. I created this blog to track my progress as I master the culinary arts, go through many trials an tribulations and gain the experience necessary to not only call myself a great cook but hopefully some day a Chef.
I haven’t written much in a while. It’s time to get back into it as I continue to learn. It’s amazing how your perception changes as you learn and you start to pick up on subtleties that were previously overlooked. I’ve heard (read full article)
Cooking vessels in baking to me are just as important as the recipe and execution because they affect the overall presentation. I was looking for something new, and after making miniature desserts for my mom’s birthday party (yeah, I have yet t (read full article)
Note: This is not a rant, just a clarification. No need to change the channel. Ever since I started the Cooking Through Ratio series on my blog, people have been asking me if I am doing the “Julie and Julia thing”. The quick answer to tha (read full article)
Consommé. One word evokes thoughts of an impossible culinary challenge. I first read about it in Michael Ruhlman’s book The Making of a Chef. Subsequent books also made mention of it and proper technique. I recently saw it made on an episode o (read full article)
Pound cake has become part of my repertoire and for good reason. It’s delicious, satiating, easy to make and the ratio is easy to memorize. 1 part butter, 1 part sugar, 1 part egg and 1 part flour. I first made pound cake in August, added blueb (read full article)
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