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, Learn about Designer Salts and More in "Burn Your Recipes" Issue #001
April 29, 2009

Your Secret Weapon in the
Cooking Revolution

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This month's Burn Your Recipes features:


My favorite new feature to the site is the addition of discussion topics. This is my answer to a stuffy Discussion Forum - no registration required. Just click and tell me your story. You can even upload a photo. Click here to view the topics and maybe even add some feedback or a question of your own. I know that's where I'll be hanging out...

My Gift to you - Thanks for Subscribing!

If you have not yet downloaded your FREE copy of my Whats for Dinner 5 Day Cooking Challenge - it's yours free with your subscription to this e-zine. The challenge is designed to give you recipe inspirations, instructions, an ingredient list and referenced cooking videos to prepare a week's worth of awesome dinners. So grab your copy today: Right-click to download this PDF file here.

A Note from Chef Todd

"Welcome and Thank You"
I am so excited about this first issue of Burn Your Recipes, my new e-zine, and you should be too because it is truly all about YOU! So please know that you can always respond to this email with any comments or feedback you have and I will personally read it.

This e-zine is a monthly way to keep you informed of the latest and greatest going on in my kitchen and in the culinary world in general. I hope it will hit its goal in teaching, informing, entertaining and enlightening you as you continue on your own culinary journey. And wherever you are in that journey, you can be confident that the resources provided here and on our website: I Hate Cooking Recipes can help and guide you along the way. Thank you for allowing me into your kitchen and for opening your mind and creativity to this new revolution in cooking!

The List

"5 Creative Ideas for Mother's Day Brunch"
  1. Popovers
    A cross between a custard and a muffin, a popover is a wonderfully unique take on breakfast baking. This is a Sunday tradition in my house and easy to make when you know the right procedure. Click here to watch a video demonstation on Popovers
  2. Breakfast in Bed
    Breakfast in Bed is a wonderful small luxury that you can execute easily with a little pre-planning. One of my best tips for planing ahead is to create a menu that can be prepared completely in advance and just "finished off" just before serving. This is especially convenient for breakfast. For a very cool "prepare ahead" breakfast idea that makes an elegant presentation, click here for my video demonstration on shirred eggs.
  3. Crepes
    This is a great breakfast item because the varieties of crepes you can make is limitless! The basic procedure for making crepes is relatively easy. (No you don't need a crepe maker machine) This video demonstrates the basic procedure for making crepes.
  4. Eggs Benedict
    This begins with poached eggs (which I talk about below in this month's "Steps to Success") - and a simple procedure. But then, you can get creative with variety. My wife loves Baltimore and is a big fan of the city's favorite dish - the crab cake. When I want to surprise her with something special, I make Eggs Benedict with a crab cake under each poached egg. Place it all atop each side of an English Muffin and top with Hollandaise Sauce. What's that? You think it's the Hollandaise Sauce that presents the greatest challenge? Not anymore! Check out this video for the whole procedure.
  5. Japanese Omelet
    Omelets are always great and a make your own omelet bar is a great breakfast treat. But for something REALLY unique, try this procedure for the Japanese Omelet - a wonderful presentation. Click to watch the video

Steps to Success

"Poaching an Egg"
Eggs Benedict is a wonderful brunch idea, but first you need those pretty poached eggs. Here are the simple steps to poaching a perfect egg every time:
  1. Fill the smallest shallow pot you can find (or a deep pan) with water, leaving at least 1/4 inch at top.
  2. Add about a TBSP of vinegar.
  3. heat to a simmer - not boil.
  4. Crack raw egg into a custard cup and add slowly to water.
  5. Set the kitchen timer for 5 minutes (a little more for harder yolk, a little less for softer yolk).
  6. You will end with a white and pretty poached egg - all ready for the Benedict or for eating solo any day.
To view a video on Poaching and other Heat Transfer methods in cooking, click here

Taste Trends

"Designer Salts"
Well, I guess it was only a matter of time. We've had designer jeans for years and other designer clothes, designer bags and shoes; we even have designer dogs! So why not designer salt? Why not, indeed! Salt has been known as a common condiment for far too long, especially for something as uncommon as salt. And like any other great ingredient and cool new food trend - the name of the game is exploration and adventure so experiment with some varieties and uses and you will be sure to find your own unique groove.

Here's a bit of background and some ideas to get you started on your Designer Salt Adventure:
Salt is either mined or it comes from the sea. And since the vast majority of it is mined, we realize the first reason that any type of sea salt is automatically "designer" - it's rare. In addition, the process for making sea salt is more expensive. And that brings up another interesting characteristic of the designer salts - their refining processes. This can affect the coarseness of the salt and texture of salt (granular vs flake vs rock).

Another identifier of these so-called designer salts is their geography. Where did they come from? This is important because it tells you things about its supply (rareness) and also if it came from the sea or was mined.

The most important thing to consider when deciding if these salts are worth - well...their salt - (aka their added price) is how they will be used. Special salts are best used to finish a meal and impart a superb flavor as well as added mineral nutrients present in less-refined salts. So don't bother using these salts in sauces, for example, because all of the benefits you are "paying" for (flavor and nutrients) are lost anyway.

Bottom line: I love the versatility and flavor options that different salts provide me. Designer or not, these salts are good and do enhance the foods I cook when I use them as a finish flavoring instead of a common cooking ingredient. For a more in depth look at designer salts, watch my video where I examine a variety of specialty salts in detail.

Also, a great resource for information on a variety of salts (and where I buy my salts) is Faerie's Finest - featuring a resource-rich website devoted to this very topic along with information about other flavorings and essential oils. Faerie herself is also a great resource if you are trying to decide on a specific salt. But even if you aren't buying, there is good information here.

The People's Poll

What is your greatest cooking challenge right now?
Is it not enough time, not enough ideas, not enough interest or something else entirely? Let me know your thoughts and I will post results in next month's issues. Click to submit your answer in one easy step - the passcode is ezine.



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To Your Culinary Success,
Chef Todd

Local to Raleigh, NC? Click here to view our live "hands on" cooking classes at The Cooking School in Cary NC.
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