Green Options

The business case for reducing corporations’ water footprints was explored at last week’s Corporate Water Footprinting conference held in San Francisco.

“Water is the new carbon,” said Gil Friend, President and CEO of Natural Logic, during his moderation of a session on “The Outlook for Water Supply Shortages.”

The conference, held December 2 and 3 and organized by Green Power Conferences, engaged corporations to discuss how to become more proactively involved in the water management of their facilities. Companies such as The Coca-Cola Company, PepsiCo International, Nestle Waters, MillerCoors, and Cadbury were represented. Professors, water experts and consultants from a variety of firms, including Business for Social Responsibility and Natural Logic, also participated in panels.

Here is the continuing countdown of My Top 10 Techniques Every Cook Should Know about Continental Cuisine. Lets first review #10- #6:

Number 10, Spatchcock
Number 9, Sautéing
Number 8, Dicing
Number 7, Blanching Vegetables
Number 6, Cooking Pasta

Amanda Gold, a staff writer for the San Francisco Chronicle, recently came out with 10 techniques every cook should know:

Breading
Browning/searing
Dicing an onion
Folding
Making pan sauce
Rolling out pie crust
Making a roux
Segmenting citrus
Tempering
Making a vinaigrette

She said, “Mastering these will ease everyday kitchen chores and help you tackle more advanced recipes.” It is a good article, including video techniques and accompanying recipes. The bad - when was the last time you made a roux at home or the last time you tempered cream or milk - like for a crème brûlée? Do you make it often enough for it to be called “everyday kitchen chores”?