You know that slick-looking silvery-white connective tissue you see on every beef, pork, and lamb tenderloin? That’s silverskin, and it doesn’t dissolve or caramelize when you cook it, so you have to remove it before cooking the meat. It isn’t difficult, and it is necessary. In this video, Chris Prosperi, long-time Food Schmooze® contributor and […]
Videos from Faith Middleton and friends of the Food Schmooze.
When people ask Food Schmooze® contributor Chris Prosperi how to grill fish, what they’re really asking him is how to grill fish so it doesn’t stick to the grill grates, and how to prevent the fish from falling through the grates and on to the fire. Chris solves both these problems by making his grill a “non-stick” grill. Here’s how it does it.
You don’t have to be a wine expert or fancy sommelier to really appreciate a glass of wine. The key to enjoying wine is to not be intimidated by the experience, whether you’re drinking a glass at home or in a restaurant, whether you’re savoring a value wine or a high-end bottle. Wine is meant […]
A good chef’s knife is a cook’s best friend. But, it’s got to be sharp. In this video, Food Schmooze® contributor Chris Prosperi of Metro Bis restaurant in Simsbury, CT explains why it’s so important to keep your knives sharp. Did you know, for instance, that you can hurt yourself more with a dull knife […]
Food Schmooze® cocktail contributor extraordinaire Anthony DeSerio created this signature cocktail using Tempus Fugit creme de cacao, the best creme de cacao on the planet. He also taught us an old bartender’s trick to ensure that the sparkling wine doesn’t spill over the champagne glass when you assemble the cocktail at home (use his trick with any champagne cocktail).