Author Archives: Marcel Randall

About Marcel Randall

Bachelor degree in culinary arts at the University Politécnico of Guanajuato, Generation 2007. Specialty in Mexican Cuisine, Spanish cuisine, Italian cuisine, Gluten Free Cuisine, history of food, and Food and Beverages management. From Guanajuato City, Mexico. Currently working in Canada. with 10 years experience in different areas of food and beverage, from chef, college professor, server, barman, and cook.

Vanilla’s Origin / El Origen de la Vainilla

Posted on 04/03/2013 by Marcel Randall

The ancient Totonaca King Tenitzill III demanded great piety from his subjects, so much so that he decreed even the slightest transgression against the gods punishable by death. Tonacayohua, Mother to all crops, took notice and rewarded the king, not … Continue reading →

Posted in History/Historia | Tagged , | 1 Comment

Flour Conversions for Gluten-free / Conversion de harinas libres de gluten

Posted on 03/25/2013 by Marcel Randall

  Most wheat-free, gluten-free flours work best when a few different kinds of alternative flours are combined, sharing their various qualities and consistencies. An “All Purpose” wheat-free, gluten-free flour is one that has been pre-mixed by the marketer to provide … Continue reading →

Posted in Bread / Pan, Culinary Glossary, Ingredients - Ingredientes, Kitchen tools / Herramientas de Cocina | Tagged | 2 Comments

Mexican Cornbread / Pan de maiz

Posted on 03/25/2013 by Marcel Randall

Ingredients: 1 cup corn flour 1/2 cup amaranth flour 2 tablespoons of baking powder 2/3 cup milk 2 eggs 1/2 teaspoon salt 1/3 cup vegetable oil 1/2 cup chopped onion 14 ounces canned creamed corn 1 cup cheddar cheese for … Continue reading →

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