Welcome to this episode of Demystifed bought to you from the team behind Cooking with Steam.  When Paul read an article by a chef he was left with a sour taste.  He put the premise of the article to the test and discusses the result.

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Happy cooking!

Linda & Paul

Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam.  A visit to a newly opened kitchen utensils and cookware had Paul reminiscing about an old favourite wooden spoon.  In this episode you'll learn of a simple test to decide whether to keep that wooden spoon or not.  There's also what to do to care and maintain your wooden spoons.

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Happy cooking,

Paul & Linda

Welcome to this episode of Demystifed bought to you from the team behind Cooking with Steam.  Just recently back from a work trip to Canada and the USA, Paul shares 2 of his favourite experiences in New York: Fine Dining and eating a sandwich (sounds like an amazing sandwich!)

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Happy cooking!

Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam.  Listen in as Paul and Linda discuss films they love where food is either a central character or critical to the story.  They also touch on their favourite food while watching the movies.

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Happy cooking friends.

Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam.  It's winter here in Melbourne and Linda has been making pies.  The question came up about the pie mix and why "casserole" doesn't always sound appealing.  Paul then shares his take on a low temperature Roast Pork and the amazing crackle as a result.

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Weclome to this episode of Demystified bought to you from the team behind Cooking with Steam.  Listen in as Paul explains how food is priced in a restaurant and where the money is really made.  Paul also gives some tips on when a "Specials" menu can really offer something special.

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Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam.  In this Friday catch up, Paul has been to the market Butcher and shares his thoughts on why local butchers are work a visit.  

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