Blog

Please join us to celebrate the publication of Sarah Owens cookbook.Sunday, November 10 2019 - 12 PM - 2 PMWhere cooking and baking traditions meet contemporary flavors—120 deeply nourishing, seasonal recipes and a guide to the plants and traditional preserving techniques that inspire them.Organized into two parts, you’ll discover the building blocks for inspired food. Part One explores traditional preservation techniques from fermenting and pickling to dehydrating, working with sourdough, and m

Please join us to celebrate the publication of Chef Andrea Carlson’s new cookbook.Learn more about the cookbook: https://gourmetwarehouse.ca/burdock-co/Sunday, October 20 2019 at 2 PM

COOKING 101 - OILS It is important that you understand which oils are the right one for the job. Understanding “smoke point” or when the oil will reach its burning point is essential. Once an oil is too hot or has gone beyond the smoke point it breaks down. Here are the basic everyday heat levels we work with: - Pan frying/ sauté on your stove top 120C (248F) - Deep Frying 180 C (356 F) - Baking Oven 180 C (355 F) There are vast choices of oils for cooking, extra virgin

COOKING 101 - PASTA & NOODLESDid you know there’s a difference between pasta and noodles?To the untrained eye and taste buds, noodles and pasta may seem interchangeable, however, there are several differences besides the origin of these two popular food items. To help broaden your culinary knowledge, watch the following video.

COOKING 101: MUSTARDS - The Different Kinds - Dijon: Perfect for basic dressings, putting some pizzaz in meatloaf, meatballs and a great rub for chicken. - Grainy Dijon: Marries well with charcuterie boards, ham, salami, cured meats are a good match for this. - Ball Park or “French’s” mustard: There really can be only one mustard for a hot dog and this American classic is the choice. - Infused Mustards: Dijon blended with herbs, such as dill, tarragon, peppercorns etc.