Floribbean cuisine, also known as new era cuisine, has emerged as one of America’s new and most innovative regional cooling styles.  The fresh flavors, combination’s, and tastes of Floribbean cuisine are representative of the variety and quality of foods indigenous to Florida and the Caribbean Islands. The cooking style and techniques used in Florida today [...]

The New England region is known for the rocky coastlines of Maine, the white Mountains of New Hampshire, the rolling green mountains and dairies of Vermont, and the fertile farms and orchards of Connecticut. From New England rivers, bays and oceans comes seafood of great variety and high quality. The Atlantic Cod is recognized as [...]

Cooking can be defined as the transfer of energy from one source to another. This energy alters the foods molecular structure, changing its texture, flavor, aroma and appearance. The cooking methods used to transfer heat: broiling, grilling, roasting and baking, sauteing, pan-frying, deep-frying, poaching, simmering, boiling, steaming, braising and stewing. Each method is used for [...]

Poaching is a moist heat cooking method, subcategorized by shallow and submerged poaching. It is often associated with delicately flavored foods that do not require lengthy cooking times to tenderize them, such as eggs, fruit, or fish. Shallow poaching: For shallow poaching the food is placed in just enough liquid to come approximately halfway up [...]