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About This Blog
FOOD AND TIDBITS FOR THOUGHT FROM A-Z.
Blog Archive
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2012 (40)
May (6)
Commercial Kitchen Design: Maximum Efficiency
Satisfying Mediterranean Salads
Culinology®: The Science of Culinary Arts
April (9)
Salute to Women Chefs Part 2: Triumphs
Salute to Women Chefs Part 1: Challenges
Eclectic Recipe Wins TigerChef Video Contest
Catering to the Allergic Consumer
Crowd-Pleasing Customer Service
March (9)
Effective Advertising with Honesty
Tips for Classic Cakes and Cookies
3 Most Common Business Errors to Avoid
Reduce Food Waste in Your Commercial Kitchen
February (8)
Just for Chefs: Chance to Win $1000 And Social Exposure For Your Biz
Effective Cleaning Techniques for Your Restaurant
Pastry Pointers: Perfect Dough and Crusts
Your Staff: Fostering an Atmosphere of Trust
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The Bain Marie
First used in alchemy (a precursor to modern chemistry) the bain marie is akin to a double boiler. It is designed to heat substances to a specific temperature. But really, what is a bain marie? ...continue reading
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