There are over 21 species of walnuts (Juglans spp.) in the world. However, the only species widely cultivated for nut production is the Persian or English walnut. These walnuts are grown in North, Central, and South America, Europe, Asia, and … Continue reading
North of the Arctic Circle, located in Norway, is the world’s largest secure seed storage. It was opened by the Norwegian Government in February 2008. There are over 860,000 types of seeds from around the world that are stored here … Continue reading
One of my favourites at a Japanese sushi restaurant is the appetizer of soft-shell crab. Found along the east coast of the United States is the species, Callinectes sapidus. This is the blue crab that is found along the eastern … Continue reading
Arugula (derived from the Latin work eruca), is a type of leafy vegetable that has a slightly bitter, peppery flavor. It is a member of the cabbage family. Arugula is also called rocket or rughetta. It is a native to … Continue reading
Rosemary (Rosmarinus officinalis), is one of those plants you think about when it is Easter time. Why? Because I enjoy making my roast lamb, an Easter tradition in our family, with sprigs of rosemary and garlic slivers stuck inside … Continue reading
Coming to our June 1st Culinary Book Club will be the Chefs of the GuerrillaStreetFood. Starting as a food truck in Saint Louis, MO just a few years ago, they now are located in their own restaurant at 3559 Arsenal St., St. Louis, MO.
Founder, owner, chef, and jedi Brian Hardesty will share his story of how he became a chef of a food truck, then a restaurant. Learn about Filipino foods and why they are so delicious!
Join us in the Monthly Book Club Room in Central Library, located in the Locust Street Atrium, on Wednesday, June 1st, at noon to 1 p.m. No previous experience necessary, just a willingness to learn about food and other cultures.
Whenever you are cooking meat, such as a small roast of lamb, you should have on hand an instant-read thermometer. This kind of thermometer makes it easy to know the right doneness of your meat. You insert it into the center, or the thickest part, of your roast. Make sure it is not near any bones, as that will disrupt your meat temperature.
According to the culinary text ‘On Cooking – A Textbook of Culinary Fundamental,” by Sarah R. Labensky, Alan M. Hause, and Priscilla A. Martel, the following can be used to determine doneness of roasts:
Very Rare – 125 to 130F – 12-15 minutes per pound
Rare – 130 to 140F – 15 – 18 minutes per pound
Medium – 140 to 150 F – 18 to 20 minutes per pound
Well Done – 150 to 165 F – 20 to 25 minutes per pound
Note: The temperatures given are internal temperatures of your meat that allow for carryover cooking. Carryover cooking occurs after food is removed from a heat source. It is accomplished by the residual heat remaining in the food.
Happy St. Patty’s Day to one and all! Today is the day that everyone becomes Irish. I made a really delicious corned beef brisket, cabbage, and little red potatoes for dinner today. It took about three hours to cook, but … Continue reading
If you’re interested in table settings, come join staff of the Saint Louis Public Library and Perennial and learn something new. Recycle your old belt to make a napkin holder and other interesting ideas.
Limited to 25 attendees, please reserve your spot by calling Saint Louis Public Library
@ (314) 241-2288.
WHERE: Carnegie Room @ Central Library, 1301 Olive Street, St. Louis, MO 63103
WHEN: 2 p.m.
Come join us for the April Culinary Book Club that meets on the first Wednesday of each month from noon to 1 p.m. in the Culinary Book Club Room of Central Library. Our topic in April will be gluten free foods. Learn about what it means and how you can follow this restrictive diet. For more information email the culinary librarian, Spruce Fraser, at firstname.lastname@example.org. Looking forward to seeing new members join our culinary group!