The Best & Worst Pots & Pans – Materials, Safety, Selection, Kitchen Needs & Capability – A 2020 Buyer’s Guide

As a Professional Chef for 30 years, being a health-conscious Chef for most of it, and now Vegan Chef for the last few years, I've tried most pans generally available on the market. I've used Non-stick Pans in Commercial Kitchens, Aluminum, Stainless Steel, Copper, Carbon Steel, Cast-Iron, etc, and have used Ceramic, Glass, Diamond, Titanium, … Continue reading The Best & Worst Pots & Pans – Materials, Safety, Selection, Kitchen Needs & Capability – A 2020 Buyer’s Guide

Kalani’s Hawaiian Granola

Preparation: Roasted Ingredients: Oats, rolled, or lightly-rolled like you find in some countries Chopped Macadamia Nuts ( or Cashews, Pecans, or Sliced Almonds) Desiccated Coconut, Shredded or Unsweetened Coconut Shredded Unsalted Sunflower Seeds, raw White Sesame Seeds, raw Wheat Germ Other Raw, Unsalted Seeds: Pumpkin, Flax, Hemp, etc. Liquid Mix: Ingredients: Real Maple Syrup with … Continue reading Kalani’s Hawaiian Granola

Vegan Barbecue Sauce Basics, Composition, Options, Variations & Theory

Tomato Tomato Sauce Pureed & Reduces Tomatoes or Tomato Paste+some water Roasted Tomatoes, pureed Organic Ketchup Vinegar Dark Vinegars Sweet Vinegars Fruit Vinegars, Rice Vinegars Malt Vinegars etc Balsamic Vinegars Wine Vinegars Infused Vinegars etc Sweetener Dark Brown Sugar Maltose Agave Molasses Maple Syrup Raw Sugar etc Robust Savory Liquids Store-branded Worcestershire Sauce Dark Soy … Continue reading Vegan Barbecue Sauce Basics, Composition, Options, Variations & Theory

Chef Kalani’s Batters & Coatings For the Wok; Batter & Coating Theory etc..

On Batters for the Wok: Batter Basics Flours Wheat Flour Pastry Flour Bread Flour All-Purpose Flour Rice Flour Corn Flour Cornmeal Cornstarch Potato Starch Tapioca Starch Liquid Plant Milk Kombucha Ginger Beer Pineapple beer Soda Water Water Vegetable Broth Plant Yoghurt Mixed with other liquid above Coconut Cream Beer Fat Vegetable / Cooking Oil Olive … Continue reading Chef Kalani’s Batters & Coatings For the Wok; Batter & Coating Theory etc..

Curries – Curry Types, Curry Theory, Regional Variations, Procedures, etc…

There are 4 Main Types of Curries: Thai Curry Japanese Curry Indian Curry Variations of the Above Other Types of Curries: Korean Malaysian Vietnamese Indonesian Chinese Laos Khmer Burmese Philippine Nepalese Bangladeshi Sri Lankan Pakistani/ Balti Afghani West Indies British / Western-Style Curry Overview: Curry is used to describe a dish of meat, poultry, seafood, … Continue reading Curries – Curry Types, Curry Theory, Regional Variations, Procedures, etc…